Lemon & Garlic Chicken Tray Bake

Serves: 4

Time: 240 mins

Ingredients

• 1 whole chicken spatchcocked 

• 1kg baby potatoes 

• 1 bulb garlic 

• 2 lemons 

• 2 tbs olive oil 

• 1 bunch parsley chopped 

Method

1. To spatchcock the chicken flip it over onto a chopping board breast side down 

2. Cut all the way along each side of the back bone with a pair of scissors, remove this 

3. Flip the chicken back over breast side up, use the heel of your hand to press down firmly on the bird to flatten it 

4. To make the marinade mix the oil, with half of the parsley, 2 cloves of grated garlic, and the juice and zest of 1 lemon 

5. Pop the chicken into a roasting tray with the potatoes and remaining whole garlic cloves

6. Cut the lemon into slices and add to the tray 

7. Pour over the marinade and mix everything together evenly 

8. Arrange the chicken in the middle of the tray with the potatoes surrounding it 

9. Cover and marinade for 2 hours in the fridge 

10. Remove from the fridge 30 mins before cooking

11. Preheat the oven to 180 degrees c fan

12. Roast for for around 90 minutes until the chicken is cooked and potatoes are tender - giving the chicken a baste in its own juices after 45 minutes and the potatoes a little mix around 

13. Serve with the remaining parsley and veg 

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