Lemon Curd Roast Chicken on Lemon Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Serves: 4 people
For Lemon Curd Chicken
- 1.5kg/3.3lb chicken, skin on, cut into pieces
- 1/2 cup/125g/4ozs lemon curd
- 6 cloves garlic, crushed
- 2 sprigs of rosemary (to make 1 tablespoon finely chopped needles)
- 4 sprigs thyme or lemon thyme (to make 2 teaspoons finely chopped thyme)
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 lemon, cut into quarters
For Lemon Potatoes
- 900g/2lbs potatoes
- 100ml/3.5ozs lemon juice
- 50ml extra virgin olive oil
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 1.5 teaspoons fine salt
- 1/2 cup/125ml/4flozs chicken stock
For Lemony Couscous
- 275ml/9.2flozs pan drippings/stock (after chicken cooks)
- 200g/7ozs couscous
Step 1 - Preheat oven to 200C/400F fan forced. First start on the potatoes. Wash and scrub the potatoes well but do not peel. Cut each potato in half lengthways and then cut each half into 2 or 3 wedges. Place in a large bowl. In a jug measure the lemon juice, olive oil, oregano, garlic powder and salt. Pour over the potatoes and toss to coat. Then place in a large baking tray (33x26cms) in a single layer on the base. Add the chicken stock and roast for 30 minutes.
Step 2 - While the potatoes are cooking, prep the chicken. Take it out of the fridge and set it on the counter. In a small bowl mix the lemon curd, garlic, chopped rosemary, chopped thyme, mustard and salt. Slide your finger between the skin and meat of each chicken piece and push as far as it will go. Spoon a tablespoon of the lemon curd mixture between the meat and skin and spread out by massaging. Repeat with the remaining pieces then use the remaining half of the lemon curd to put on top of the chicken pieces. Sit it on the bench while the potatoes cook to take the chill off the chicken.
Step 3 - Once the 30 minutes is up, turn over any browned potato wedges. Then place the chicken pieces on top of the potatoes and place the lemon wedges between the chicken pieces. Roast for 35-40 minutes until caramelised. Gently tip the liquid pan drippings from the baking tray into a bowl. Measure the pan drippings and place in a small saucepan. You should have 275ml/9.2flozs but if not, top up with chicken stock or water. Heat until simmering. Turn off the heat and pour in the couscous and leave the lid on for 4 minutes. Fluff up with a fork and serve with the lemon chicken and potatoes.