One Pan lemon pepper roast chicken & potatoes

One pan roast

Serves: 4 people

Prep time: 15 minutes

Cook time: 1 hour

This recipe is an easy one pan no mess no fuss but full of flavour and will have you going back for more. The zesty lemon flavours followed by the kick of heat from the chilli as well the all the lovely juices that flow down and cover the potatoes.
Perfect for a Sunday lunch or dinner where you can pop it in the oven and put your feet up whilst you let the oven do the work.

If you do give this recipe a go, leave me a comment below or even better tag me on your creation via my Instagram.

Ingredients

1 Medium whole chicken
6-8 Roasting potatoes
2 Lemons
2tsp Black pepper
2tsp Rock salt
2tsp Garlic granules
3tsp Chilli flakes
2tsp Dried thyme
1tsp Dried parsely
2tsp olive oil

Method

First begin by cutting up the whole chicken, wash and place in a large baking tray that you will use to cook it in.
Take your potatoes and wash thoroughly (peel skin if you wish, I keep my skin on) the chop I to large chunks.
Wash the chopped potatoes and place onto the baking pan.
Using all the dry ingredients season the chicken & potatoes together. Feel free to split it in 2 separate mixing bowls of the baking tray is not big enough.
Once seasoned with all the dry herbs and salt, take one whole lemon and zest is the yellow part of the peel (skin) on the outside of the lemon.
Slice the zested lemon in half and squeeze all the juices out onto the chicken & potatoes.
After the chicken and potatoes have been seasoned and left to marinade for at least 20 minutes. Assemble well onto the baking tray, putting most of the potatoes at the bottom of the pan and chicken at the top.
Drizzle with olive oil, top with some slices of lemon. Cover with some baking paper and roast for 40 minutes (covered) at 180 degrees. After the 30 minutes remove the cover and roast for another 15-20 minutes until the potatoes are fully cooked and the chicken has turned golden brown.
Serve with some vegetables and enjoy your roast!