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- Step 1
Rub the chicken with oil, salt and pepper, then place four thick slices of lemon between the skin and the breast of the chicken. Squeeze the remaining lemon and pour the juice over the chicken, then put the used lemon shells inside the body cavity. Put the chicken in a roasting tin, breast-side up, with the wine, 150ml (1⁄4 pint) water, the whole, unpeeled garlic cloves and the scrubbed potatoes, cut into wedges. Sprinkle the chicken with the chopped thyme.
- Step 2
Cook at 200°C (400°F) mark 6 for 20min. Turn the chicken over, add the quartered onions to the potatoes and cook for a further 1hr or until the juices run clear when the thigh joint is pierced with a sharp knife. Allow the chicken to rest in a warm place for 5–10min to make carving easier.
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Cook's tips
• If you want to get the potatoes really crispy, begin roasting them separately in a large shallow roasting tin, then transfer them when they begin to look golden.
• If you like, replace the lemon and thyme with orange and chopped rosemary.
Per Serving:
- Calories: 500
- Total carbs: 43 g
- Total fat: 21 g
- Saturated fat: 6 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
