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Directions Preparation:20min › Cook:50min › Extra time:10min Other › Ready in:1hour20min
Rinse off the chicken.
Place as much of the lemon quarters and onion quarters as you can up the chickens backside along with the sprigs of parsley.
Place the chicken in a baking dish and coat with salt and pepper to season.
Cut each potato in half then cut small cuts along each of the potatoes. (Look at the provided photo for reference). Then cut the potatoes in half again.
Place the potatoes in the pan with the chicken. Coat with oil.
Cook the chicken and potatoes in the oven until the potatoes and chicken look golden and brown. To check if the chicken is cooked, pull it out of the oven and cut in between the legs. If the inside of the legs is still pink then extra cooking time is required. You may need to set the potatoes aside under some foil so they don't over cook.
This is a good basic recipe.Good family tucker. The Potato's are similar to Hassel back potato's. A tip here is to place the handle of your wooden spoon along side the spud and cut through to that. No chance of cutting right through the spud and messing the nice look of things up. - 04 Jun 2012