Bird

Chicken with Potatoes and Lemon


Ingredients for cooking chicken with potatoes and lemon.

  1. Chicken 1 piece (chilled)
  2. Lemon 1/2 pieces
  3. Rosemary 2-3 sprigs
  4. Young potato (small size) 500-600 grams
  5. Olive oil to taste
  6. Salt to taste
  7. Ground black pepper to taste
  • Main Ingredients: Potato, Chicken, Lemon
  • Serving 4 servings

Inventory:

Kitchen knife, cutting board, baking tray.

Cooking chicken with potatoes and lemon:

Step 1: prepare the chicken.


First, you need to properly chop the chicken. To do this, make a cut with a knife or scissors along the back of the bird and remove the spine. Then turn the chicken breast up and push it so that it opens and becomes flat.

Step 2: stuff chicken with lemon.


Dry the chicken with paper towels. Then rub it inside and out with spices (salt and ground pepper are enough).
Cut the lemon into thin slices and insert it under the chicken skin on the breast and thighs. Insert the sprigs of rosemary there, but not all, leave one for the potatoes.

Step 3: bake chicken with potatoes and lemon.


Rinse and dry the potatoes with paper towels. Fold it on a baking tray, pour olive oil (one teaspoon is enough), pepper, salt and add a sprig of rosemary.
Lay chicken on top of the potato with lemon skin up.

Send chicken with potatoes and lemon in preheated 220 degrees oven on 50 minutes, about. You need to make the chicken and potatoes turn golden and bake well, but do not burn out, so it’s better to check your dish from time to time.
After the chicken is baked, remove it from the oven and let it rest for 5-10 minutes.

Step 4: serve chicken with potatoes and lemon.


Serve chicken with potatoes and lemon in parts by pouring it with juice that has accumulated on the bottom of the pan. Great dish, hot and aromatic. Delicious!
Enjoy your meal!

Recipe Tips:

- In summer, to prepare this dish, use young potatoes, and in winter and autumn you can take ordinary large potatoes and cut them with wedges or small cubes.