The perfect roast chicken dinner can now be made even better with the zesty addition of lemon yogurt and salad. The traditional dish with a twist will go down a treat with the family and will work as a summery alternative to a Sunday dinner during the hotter months.
Serves: 4
Cooking time: 1 hour 10 minutes
What you’ll need:
- 1½ kg whole chicken
- 1x lemon, halved
- 50g butter, melted
- 3tsp Santa Maria Chicken & Steak
- 750g potatoes (medium sized), cut in half
- 7x carrots, chopped into 3 pieces
- 2x red onion, quartered
- 2 tbsp olive oil
- Santa Maria Tellicherry Black Pepper
- Santa Maria Rock Salt
What to do:
- Heat the oven to 180°c/Gas mark 4. Put the chicken on a large roasting tray
- Put the lemon halves into the cavity and brush the chicken with the melted butter. Then season the chicken with Chicken & Steak all over
- Put the potatoes and carrots around the chicken, sprinkle with oil and season with Rock Salt & Tellicherry Black Pepper
- Roast for 70 min
- Remove the chicken from the tray and place on a cutting board to carve
- Serve the carved chicken & vegetables on a large platter and pour the pan juices over the top
- Serve with yoghurt and a mixed salad, garnish with lemon zest
Recipe by Santa Maria