Roasted Lemon Chicken

Over the past three days,  we have wined and dined to excess.  I am totally addicited to chocolate,so Easter is a time for indulgence, but today I am thinking if I ever see chocolate again it will be too soon! We have eaten so many Easter eggs, bunnies and chocolates in every shape and form. My friend Kim made the chocolate cake on the front of the Good Taste Magazine and presented me with half after her dinner party on Friday night. It looked positively beautiful, and tasted so rich and naughty , but finished my chocolate cravings for at least a week!
Tonight I cooked this very simple Roasted Lemon Chicken and served it with a mixed leaf green salad dressed with some sea salt , lemon and a good olive oil. Comfort food of another variety!!

Serves 4-6

           

             Olive oil

1 ½ kilos of chicken thigh cutlets with the skin on

½ kilo potatoes peeled and cut into 2cm chunks larger if you prefer but make them all the same size

Approx 12 shallots or small pickling onions

6 cloves garlic peeled and crushed slightly

Fresh rosemary sprigs

Fresh thyme sprigs

2 lemons,

½ cup chicken stock

½ cup white wine

Sea salt and cracked pepper

Prepare the potatoes and place them in a roasting pan of olive oil with the shallots /onions. Roast at 200C for 20 minutes turning once, Place the chicken on top of the potatoes and scatter with the herbs and garlic. Squeeze the juice of the lemons over the chicken cut into quarters and in half again and tuck into the baking pan as well. Pour over the wine and stock, add salt and cracked  pepper.

Roast for 45 minutes or until chicken is golden and tender.

Serve a piece of the chicken some potatoes, shallots and garlic and drizzle over the pan juices.