These days I only eat roast chicken. Seriously. The best part of this dish is the lemon. It gave the chicken and veggies a nice tangy taste. I can barely think or type today because it’s so hot. It’s 28ºC (82ºF) but feels like 34º(93ºF). I wish you a lovely day. Mine is lethargic!!!!
Remove from oven and flip drumsticks, potatoes, carrots and bell pepper, over. Return the roasting pan to the oven and bake another 15-20 minutes or until fully cooked..
Lemon Chicken with Roasted Potatoes and Carrots
- 3 tablespoons olive oil
- 8-12 pieces chicken (drumsticks or thighs), washed, patted dry
- 2 large carrots (about 300g/12oz), sliced into thick slices
- 800g potatoes (small or large, washed, scrubbed or peeled, and cut)
- One large green bell pepper, julienned
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1 lemon cut into thin slices
- ¼ cup shredded cilantro
For the gravy
- 1-2 tablespoons all-purpose flour mixed with ¼ cup water
- ¼ cup white wine
- Grated rind (zest) of 1 lemon
- Roasting juices from the pan.
- Preheat the oven to 425ºF (220ºC). You will need a 10 x 15 inch roasting pan. Brush the roasting pan with oil. (I used a Rock Heritage 12 x 17 inch roasting pan). Make 2-3 slits on each chicken piece and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large heavy based skillet over medium high heat and brown chicken on both sides. (about 4 minutes on each side). Transfer to the roasting pan.
- Toss the potatoes and carrots (and bell pepper if using) with salt, freshly ground pepper, thyme and 2 tablespoons olive oil in a bowl. Transfer to the roasting pan, placing the cut side down. Scatter the lemon slices on top and and bake for 15 minutes. Remove and flip potatoes, carrots and bell pepper over and bake another 15-20 minutes.
- Remove from oven and place chicken, potatoes and carrots in a serving dish. Cover with Aluminium to keep warm.
- To make Gravy: skim off the oil from the roasting pan and transfer the juices to a small sauce pan. Add the water-flour mixture, white wine and lemon rind. Bring to the boil, stirring continuously and then simmer 5-10 minutes, stirring from time to time. Check seasoning. Serve in a gravy boat. (Franky speaking there was no gravy for me. My roasting pan was dry….)