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Best ever roast chicken, potatoes and gremolata | mylittlelarder.com

Best Ever Roast Chicken and Potatoes with Lemon Gremolata

Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 4 -6
Author My Little Larder

Ingredients

Chicken:

  • 1 size 14 1.4kg/3lb free-range chicken
  • 2 Tbsp verjuice
  • 1 lemon
  • 2 Tbsp cold-pressed olive oil
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper

Potatoes:

  • 1.5 kg/3lb roasting potatoes I like Agria
  • 1 tsp sea salt + 1 tsp
  • 3 Tbsp cold-pressed olive oil
  • 1 tsp freshly cracked black pepper.

Gremolata:

  • 1/4 cup fresh parsley curly or flat leaf, finely chopped
  • 30 g/1oz parmesan cheese finely grated
  • zest of 2 lemons
  • 1 clove garlic crushed
  • 1/2 tsp each of sea salt + freshly ground black pepper

Instructions

Prepare the chicken:

  1. Preheat oven to 190C/375F. Line two large baking dishes with baking (parchment) paper (or use non-stick ones).
  2. Put chicken on one baking dish and drizzle with verjuice. Cut lemon in half and place inside cavity of chicken. Leave chicken to soak up verjuice while you wash the potatoes and peel potatoes.
  3. Drizzle 2 Tbsp olive oil over chicken and season with 2 tsp sea salt and 1 tsp pepper.
  4. Place in oven to roast for 90-110 minutes or until juices run clear when a sharp knife is inserted into the fleshy part of the chicken.

For the potatoes:

  1. Back to the potatoes. Cut potatoes into roughly 2cm/just under 1inch cubes. I like to make the potatoes all irregular shapes, cutting them on random angles to increase the surface area and to increase the crunch!
  2. Place in a large saucepan, cover with cold water and 1 tsp sea salt, cover with a fitted lid then bring to a boil. Boil for 10 min (watching that they don’t boil over) then draining into a colander. Give the potatoes a bit of a toss in the colander to rough up the edges (equals more crunch) then take chicken out of the oven and scatter enough of the potatoes around the chicken to ensure they cook in a single layer then scatter the rest on the other baking tray. Drizzle with 3 Tbsp olive oil and sprinkle with 1 tsp of sea salt and 1 tsp pepper.
  3. Place back in the oven to roast with the chicken.
  4. After about 30 min check on the potatoes and give them a toss.

Make the gremolata:

  1. While the potatoes and chicken are cooking make the gremolata by simply mixing all the ingredients together in a small bowl.

Serve:

  1. When the chicken is ready take everything out of the oven. Leave the chicken to rest for about 5-10min before carving. Scatter the gremolata over the potatoes and serve. Great served alongside a fennel slaw, simple salad or steamed greens.