Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 x 2kg chicken
- 2 Tbsp. unsalted butter sea salt and pepper
- 6 x lemons
- 3 whl garlic bulbs unreeled
- 2 Tbsp. extra virgin extra virgin olive oil
Direcciones
- Preheat the oven to 200C Gas 6.
- Place the chicken in a roasting tin. Smear all over with the unsalted butter then season thoroughly with sea salt and pepper.
- Grate the zest and squeeze the juice from 4 of the lemons.
- Cut the remaining 2 in half.
- Cook the whole garlic bulbs in boiling water for 2 min then drain.
- Rinse in cool water and cut each bulb in half.
- Place 2 lemon halves and half a garlic bulb in the cavity of the chicken.
- Place the remaining 2 lemon halves and the garlic bulbs around the bird in the tin.
- Sprinkle all over with the extra virgin olive oil then arrange the lemon zest over the skin. Reserve the lemon juice.
- Place the tin in the preheated oven and roast the chicken for 20 min. Remove from the oven and baste with the juices.
- Reduce the oven temperature to 150C Gas 3.
- Return the chicken to the oven and continue to roast for 1 hour 40 min or possibly till the juices run clear from the bird when a skewer is inserted between the thigh and breast.
- Remove the tin from the oven transfer the chicken to a carving board and cover with foil.
- Leave to rest for about 20 min.
- Tip the juices from the tin through a sieve into a medium sized saucepan and bring to the boil.
- Add in the reserved lemon juice season with salt and pepper and stir thoroughly.
- Spoon the sauce over the chicken and carve.
- Serve with new potatoes and a simple salad or possibly lightly steamed fresh vegetables.
- This simple chicken dish is perfect served hot on a warm summers day. The lemon helps keep the meat moist and gives it a light tangy flavour. If liked serve with new potatoes and a fresh salad or possibly lightly steamed vegetables. The lemon sauce for the chicken can also be used as a salad dressing.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 804 | |
| Calories from Fat 523 | 65% |
| Total Fat 58.09g | 73% |
| Saturated Fat 15.61g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 239mg | 10% |
| Potassium 706mg | 20% |
| Total Carbs 4.3g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.15g | 1% |
| Protein 63.75g | 102% |
