Lemon and Garlic Roast Chicken

  • Difficulty: Medium
  • one hour and 10 minutes
  • 4 servings

Our stuffed chicken gets roasted twice. The first time after we filled it with garlic, rosemary, lemon, and onion. The second time when broccoli comes into the equation. And we’ve paired the bird with a puree mainly made from sweet potatoes and cream cheese.

Ingredients Needed for Lemon and Garlic Roast Chicken

1 whole chicken
4 garlic cloves
1 tablespoon olive oil
1 teaspoon salt
2 fresh rosemary sprigs
1 lemon, sliced
½ onion
water
2 small sweet potatoes, sliced
salt
0.5 broccoli head
lemon juice
1 teaspoon vegetable oil
pepper
chives
3 tablespoons of cream cheese

How to Cook Lemon and Garlic Roast Chicken

  1. Place the chicken on a baking tray, rub it well with garlic – use one or two garlic clove halves.
  2. Drizzle it with oil and sprinkle salt on it.
  3. Stuff it with the garlic, fresh rosemary sprigs, lemon, and onion.
  4. Truss it with string to prevent the stuffing from escaping.
  5. Roast the chicken for 45 minutes at 400⁰ F/200⁰ C.
  6. Fill a bigger saucepan halfway with water and heat it over low heat.
  7. Add the sweet potato and some salt and bring to a boil. Set aside.
  8. After the chicken is done, remove it from the oven and add 1/2 cup of water in the baking tray, place the broccoli florets around the roasted chicken and drizzle it with some lemon juice.
  9. Roast for another 15 minutes at 400⁰ F/200⁰ C.
  10. Add the sweet potato, some salt and pepper, vegetable oil, chives, and cream cheese in a blender. Blend until smooth.
  11. Serve the chicken together with some sweet potato mash and broccoli.

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