Herby roast chicken with garlic lemon toasts

Herby roast chicken with garlic lemon toasts

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Cooking time

Prep: 5 mins Cook: 1 hr Plus resting

Skill level

Easy

Servings

Serves 5

Crunchy lemon toasts make an unusual addition to this succulent family weekend dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
554
protein
41g
carbs
21g
fat
34g
saturates
10g
fibre
1g
sugar
2g
salt
1.3g

Ingredients

  • 1.8kg chicken
  • 1 preserved or fresh lemon (see tip, below)
  • 1 bunch basil
  • 1 fresh bay leaf (or 3 dried)
  • 2 garlic bulbs, sliced across the middle
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling, if you like
  • ½ loaf ciabatta, sliced

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Method

  1. Heat oven to 200C/180C fan/gas 6. Stuff the chicken with the preserved lemon, basil, bay leaves and 1 of the garlic bulbs. Place in a roasting tin, season inside and out, then rub olive oil all over the skin. Roast in the oven for 1 hr, basting regularly.
  2. After 30 mins, nestle the other garlic bulb in the tin, then cook with the chicken for the final 30 mins. Test if the chicken is cooked by pushing a skewer into the thigh – if the juices run clear, it’s done. Leave to rest somewhere warm for at least 15 mins, catching any resting juices.
  3. To make the toasts, grill or toast the sliced ciabatta. Take the softened garlic bulb that cooked alongside the chicken and squeeze the flesh onto the toasts, then roughly spread over with a knife. Remove the preserved lemon from the chicken cavity, roughly chop and scatter over the toasts. Drizzle with more olive oil, if you like, and serve alongside the chicken to mop up all the juices.

Recipe from Good Food magazine, July 2009

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Comments

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janbomyers's picture
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The toasts were the best thing about this recipe. I cooked them in the chicken juices and they were amazing!

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