Lemon Roast Chicken with Vegetables

Ingredients

• 1 large chicken
• 3 untreated lemons
• 2 tbsp oil
• Salt
• black pepper (freshly ground)
• 800 g small potatoes (firm boiling)
• 8 thyme sprigs
• 4 Spring Onions
• 1 red bell pepper
• 500 ml poultry stock
• 1 tbsp honey
• 20 ml sherry

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash and pat dry the chicken. Scrub one lemon, grate half its zest, mix with 1 tbsp oil, salt, and pepper, then rub onto the chicken. Tie the legs together with kitchen twine and cross the wings over the back. Slice the remaining lemons into rounds. Peel the potatoes. Place the prepared chicken breast-side up on top of the lemon slices and potatoes in a heat‑proof dish, and bake for about 30 minutes at 180°C, periodically spooning in stock, adding thyme sprigs, and basting with pan juices.

3. 3.

   Wash, trim, and cut spring onions into ~5 cm pieces. Wash, halve, seed, and roughly chop the bell pepper. Remove the chicken from the oven. Whisk together honey, sherry, remaining lemon zest, and leftover oil. Brush this mixture over the chicken, season with salt and pepper, and continue roasting breast‑side up for another 30 minutes until golden brown. Add the bell pepper and spring onions to the pan, pour in a little more stock if desired. Plate the lemon chicken with the lemon slices and vegetables on a platter, taste the sauce, and serve.