Sunday, 24 July 2016

Mustard and lemon Chicken with roasted potatoes





This is a recipe from a book called 'Falling cloudberries', by Tessa Kiros. I think I've talked about it before, it's gorgeous book to look at even if you don't cook any of the recipes. I have to admit I didn't cook this meal, my husband Steve did, but he said it was very easy to make. We had it on a Sunday with friends when we didn't want a full Sunday roast, but still wanted something substantial.  This was a perfect compromise. 

Method
Serves 4
    4 or 5 large potatoes, peeled
    2 heaped Tbsp. grainy mustard
    Juice of 2 lemons (save the squeezed lemon halves)
    1 Tbsp. dried oregano or thyme, crumbled
    4 Tbsp. olive oil
    1 3lb whole chicken (or chicken breasts, bone-in)
    1-2 red onions, peeled & cut into wedges
    2 bay leaves 
    garlic cloves, with skin left on
    1/2 cup white wine

Directions

Preheat oven to 180C. Halve the potatoes lengthwise, then cut them into 3-4 pieces so they look 
like giant french fries.

Mix together the mustard, lemon juice, oregano and olive oil to make a marinade. Put the chicken, 
potatoes, onion wedges, bay leaves and 4 garlic cloves in a large oven dish. Season the potatoes and 
chicken (outside and in the cavity) with salt & pepper. Put 2 of the squeezed lemon halves and remaining garlic in chicken cavity. Splash the marinade over the chicken and potatoes, tossing them around with your hands so they are well coated. Gently pour a cup of water into the dish (trying not to wash off the marinade). Roast for about 1 hour.

After an hour, the top of the chicken should be getting brown. Pour the wine over the top, turn the potatoes and onions and roast for another hour, turning the chicken when it is well browned on top. Check that the potatoes are still in a little liquid. If they look dry, add more hot water.

The chicken should be golden brown, juicy and cooked through. If it seems done but you think the potatoes might need longer, remove the chicken to a warmed platter. The potatoes, however, should not be crispy but golden and juicy, and there should be a little sauce in the dish to serve with the chicken. If it is dry, add some hot water to the dish and scrape bits from the bottom and sides to make more sauce. Serve hot or at room temperature. .










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