Roast Chicken with Lemon and Mint

Take 5 ingredients







This is delicious! I love the intensity of roasted, caramelised thinly sliced lemons cooked in the chicken juice. Add mint, capers and garlic and you are well on your way to heaven.

1 fine chicken
2 thinly sliced lemons
A bunch of mint roughly chopped
1 T capers
3-4 cloves of garlic

When I roast a chicken I often butterfly it which is French for cutting it along the backbone and making it lie down flat. Scatter the lemon, capers, garlic and mint over the chicken. Season well and roast till the juices run clear when the thickest part of the chicken is pierced with a sharp knife. This dish would be perfect on creamy mashed potatoes. . some torn or shredded mint leaves over the top when you serve.

Up a Notch: Make the mashed potatoes with a super-generous amount of butter or cream.

Down a Notch: Look for chicken pieces on special in the freezer section of your supermarket or use drumsticks which can often also be found in bulk and on special. Keep all the leftover bones in a bag in the freezer till you have enough to make stock.

Leftover: Make a sandwich for lunch the next day or pull all the bits of chicken off the bones and stir through pasta with the cooking juices for a delicious re-take. Add an extra splash of olive oil and top with parmesan.