Braised Chicken with Lemon and Rosemary

This lemony braised chicken is the perfect summer sunday roast dish! Delicious and tender chicken served with crispy potatoes, rosemary and fresh lemons - this dish is so full of flavours!

Ingredients - serves 4

1 chicken - ready to cook

1 bunch of rosemary

4 organic lemons

4 garlic cloves

800g potatoes

some olive oil

salt and pepper

Method

Wash chicken, pat dry and cut into pieces with a sharp knive.

Wash potatoes and cut into halves. Juice 1 lemon, cut the rest into slices. Crush garlic cloves with a large knive. Wash rosemary, chop half of it finely - set the rest aside.

Heat oven to 220°C. Line a baking tray with parchment paper. Rub chicken parts with salt, pepper, some olive oil, chopped rosemary and lemon juice and place on the baking tray. Braise chicken in preheated oven for about 50 minutes.

Mix potatoes with some olive oil, 1/2 tsp. salt and 1/2 tsp. pepper in a bowl. Flip chicken parts after 25 minutes and add potatoes to the baking pan, cut surface down. Add garlic cloves, lemon slices and rosmary twigs to the baking tray. Bake until golden brown.