WHOLE ROAST LEMON CHICKEN

SERVES 4

INGREDIENTS

1 whole chicken

3 lemons

2 small carrots, cut in 3rds

3 large potatoes, quartered.

1 Tbsp smoked paprika

Extra virgin olive oil

Salt & black pepper

METHOD

Preheat oven to 220C. Place chicken breast-side up in roasting tray, peel 1 lemon and insert into cavity. Rub with smoked paprika, salt and pepper. Drizzle generously with olive oil.

Quarter remaining lemon and add to roasting tray with carrots and potatoes. Drizzle all vegetables generously with olive oil, sprinkle with salt and pepper. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Squeeze the juice of remaining lemon over chicken, cover with foil and stand for 10 minutes.

Serve with fresh seasonal greens.