Roast chicken with potatoes and lemon
A whole chicken roasted on a bed of potatoes, onion and garlic, with lemon, thyme and a splash of white wine: a weekend favourite. Chicken legs work just as well; in Mexico it's often marinated with orange and achiote.
- 1 h 50Time
- 23 minHands-on
- 4Portions
- ≈ €2.15per portion
- 750kcal per portion
Ingredients for 4 portions
- 1Whole roasting chicken
- to tasteSalt
- to tasteBlack pepper
- 1Lemon, halved
- 1 tspThyme, dried
- 3 tbspOlive oil
- 150 mlWhite wine
On the side
- 1 kgPotato, in thick slices
- 2Yellow onions, in wedges
- 8 clovesGarlic, unpeeled, lightly crushed
Method
- Heat the oven to 200 °C. Peel the potatoes and cut them into thick slices, and cut the onions into wedges.
- Spread the potatoes, onions and garlic cloves in a large roasting tin, season with salt and drizzle with 1 tbsp of the oil.
- Pat the chicken dry with kitchen paper and season inside and out with salt and pepper. Put one lemon half inside, rub the chicken with the rest of the oil and the thyme and sit it breast-side up on the potatoes. Squeeze the other lemon half over and pour the wine into the tin.
- Roast in the middle of the oven for about 1 hour 15 minutes, basting the chicken with the juices and turning the potatoes a couple of times. It's done when the skin is golden and the juices run clear at the thigh.
- Lift the chicken onto a board and leave to rest for 10 minutes; keep the potatoes in the switched-off oven.
- Carve the chicken and serve with the potatoes, onions and the juices from the tin.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
