Ingredients
- 1 free-range organic chicken (about 2kg)
- 2 garlic cloves, peeled
- 1 tbsp fresh thyme, oregano or tarragon
- ½ preserved lemon skin, sliced
- 6 nicola potatoes
- Juice of 1 lemon
- Sea salt and freshly ground white pepper
- 4 tbsp olive oil
- 1 cup hot water
Method
Preheat oven to 200C fan-forced (220C conventional). Rinse chicken under cold water, then pat dry with paper towel. Place chicken, breast side down, into a baking dish. Pop whole garlic, herbs and preserved lemon inside bird cavity. Peel and quarter the potatoes lengthwise and arrange around chicken. Pour lemon juice over chicken and potatoes, then place squeezed lemon halves inside the chicken. Season and drizzle with olive oil. Pour hot water into dish. Roast for 30 minutes then turn chicken over. Roast for another hour, adding water if it dries out. Insert a skewer between the leg and thigh to check the meat. The juices will be clear if cooked. If they're still pink, allow more cooking time. Remove from oven and rest, loosely covered with foil, for 15 minutes. Meanwhile, return potatoes to oven to crisp.
