Lemon Garlic & Herb Drenched Chicken With Sticky Potatoes and Lemony Mayonnaise

Mix the chicken marinade in a small bowl and rub it all over the chicken into all the nooks and crannies. Leave to marinate for an hour minimum, more if possible, (but no more then 8 hours).

Combine the two egg yolks, Dijon mustard and lemon zest together with a hand blender. Slowly drizzle the oil into the mix until a delicious creamy mayonnaise forms, then with a spoon combine the lemon juice and season to taste. Chill until required.

In a large roasting dish toss the potatoes, garlic, lemon quarters, olive oil, salt and pepper and coat everything well.

Sit the marinated chicken on top of the potatoes and cook for approximately 45 minutes at 220C, basting the chicken half way through.

Once the chicken is cooked remove from the tray and place on a plate to rest.

Pop the potatoes back in the oven in all the lovely juice and increase the heat slightly until they go deliciously chewy.

Carve the chicken and serve on a bed of your favourite greens. We used mixed baby salad leaves & green beans with a big dollop of that gorgeous lemony mayonnaise to dip those sticky potatoes and succulent chicken into.

The lemons will have caramelised and add such a wonderful flavour, don’t be afraid to eat those too.

Notes

Use good quality lemons so you get that beautiful warm sweet flavour. They make all the difference.

The spatchcock chicken cooks a little faster than a whole chicken, however the Herb Fed Spatchcock chickens are happy chicks and have rather solid thighs so when testing to see if it’s cooked pop the knife into the leg/thigh to check those juices run clear.

Enjoy x

Recipe courtesy of @Stephs_food_diary