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One Pan Lemon Roast Chicken & Potato Wedges
75 mins Minutes
4 Servings
8 Ingredients
Description
Dress up an old family favourite with lemon and herbs – the fancy, fresh kind – and low GI Carisma potatoes, exclusive to Checkers. All you need is one pan to serve four loved ones this mouth-watering meal.
Directions
- Preheat oven to 220 °C.
- Rinse the chicken and pat dry.
- Pour the olive oil into a small bowl and add the thyme, zest of 1 lemon, paprika and season with salt and pepper. Brush all over the chicken, season again and place the sage, thyme and oregano inside the cavity.
- Place the onions, carrots, celery, halved garlic bulbs and lemons in a roasting tray, drizzle with olive oil and place chicken on top. Roast for 25 min.
- Place potatoes into a large bowl, drizzle with olive oil and season.
- Add the potato wedges to the roasting tray and reduce oven temperature to 190 °C. Roast for 1 hr and 15 min. or until chicken is cooked through and potatoes are golden brown and crisp. Tip: Prick the chicken thigh with a skewer and, if the juices run clear, the chicken is cooked.
- Remove the chicken, potatoes and caramelised lemons from tray and set aside.
- Place tray with roasted vegetables directly over medium heat. Add the flour to form a golden paste.
- Pour in the wine and continue to stir, scraping up any caramelised bits sticking to the bottom of the pan.
- Add in the stock and allow to simmer gently for about 2 min. or until thickened to form a gravy.
- Strain and serve alongside the roast chicken and potatoes with a squeeze of little caramelised lemon.
Nutritional Information
This recipe is perfect for people need have less red meat in their diet.
Ingredients
- 1 full chicken
- 2 tbsp. (30 ml) olive oil, plus extra to drizzle
- 6–8 thyme sprigs; leaves only
- 1 lemon
- ½ tsp. (2,5 ml) paprika
- Salt and freshly ground black pepper
- 4 sage sprigs
- 4 thyme sprigs
- 2 oregano sprigs
- 1 onion
- 2 carrots; peeled and chopped
- 2 celery stalks; chopped
- 1 garlic bulb; halved
- 2 lemons; halved
- 6 Carisma potatoes
- 4 tsp. (20 ml) flour
- ½ cup (125 ml) white wine
- 1 cup (250 ml) chicken stock
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