Roasted Chicken with Yoghurt, Lemon Zest and Salad

Name: Roasted Chicken with Yoghurt, Lemon Zest and Salad
Cook time: 70 min
Total time: 70 min
Yield: 4
Cuisine: British
Ingredients: 1½ kg whole chicken; 1 lemon, halved; 50g butter, melted; 3tsp Santa Maria Chicken & Steak; 750g potatoes (medium sized), cut in ½; 7 carrots, chopped into 3 equal pieces; 2 red onion, quartered; 2 tbsp olive oil; plain yoghurt; 1 lemon zest

Over a year ago 1,651 views

Cook: 70 mins

Serves: 4

British Main Course

Ingredients

1½ kg whole chicken
1 lemon, halved
50g butter, melted
3tsp Santa Maria Chicken & Steak
750g potatoes (medium sized), cut in ½
7 carrots, chopped into 3 equal pieces
2 red onion, quartered
2 tbsp olive oil
plain yoghurt
1 lemon zest

Accompaniment

Description

A traditional English meal with a twist, this zesty chicken dish uses the Santa Maria Extra Fine Chicken & Steak Grinder

Method

1
• Heat the oven to 180°c/Gas mark 4. Put the chicken on a large roasting tray

• Put the lemon halves into the chicken cavity and rub the chicken all over with the melted butter. Then season the chicken liberally with Chicken & Steak seasoning

• Put the potatoes, carrots and onions around the chicken, sprinkle with oil and season with Rock Salt and Tellicherry Black Pepper

• Roast for around 70 mins, according to packet instructions

• Remove the chicken from the tray and place on a cutting board to carve

• Serve the carved chicken and vegetables on a large platter and pour the pan juices over the top

• Serve with plain yoghurt and a mixed salad, garnish with lemon zest