4 medium potatoes or sweet potatoes
olive oil
coarse salt and black pepper
1 lemon, sliced
Boil the potatoes until cooked but firm. Remove them from the pot. If using sweet potatoes, do not boil them. Cut into wedges. Place them in a roasting pan. Drizzle with olive oil and season with salt and pepper. Place slices of lemon in the pan around the potatoes.
1 chicken, spatchcocked (flattened) down the backbone
4 tbs olive oil
2 tsps minced garlic
juice and rind of 1 large lemon
6 sprigs rosemary, finely chopped
salt and freshly ground black pepper
any everyday chicken seasoning salt
Preheat the oven to 200ºC.
Flatten the chicken as much as you can buy pressing down with the palm of your hand.
Pour the olive oil into a mixing bowl. Add the minced garlic, the rind and lemon juice from the lemon. Chop the rosemary and add to the bowl. Add salt and black pepper and any everyday seasoning salt flavour. Rub half the chicken with half the mixture.
Spray a rack with non-stick spray. Place the chicken on the rack on top of the potatoes, skin side down. Roast for about 35 minutes. Turn chicken over to skin side up brush with remaining sauce and roast another 35 minutes. Turn oven to grill if necessary to brown it.
Serves 4
