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Lemon, Garlic & Rosemary Marinated Roast Chicken

by chef@home (follow)
Dinner (2274)      Lunch (1798)      Family (1525)      Chicken (692)      Potato (144)      Sweet Potatoes (97)      Roast (54)     
Everyone loves Sunday Roast! Try this boneless roast chicken with lemon, garlic & rosemary marinade to serve with the perfect crispy roasted potatoes & sweet potatoes!

Preparation Time: 20 minutes
Cooking Time: 80 minutes
Makes: 4 servings


For the Chicken
1 boneless chicken, skin on
1 lemon
1 sprig rosemary
2 cloves garlic, finely diced
1 teaspoon salt

For the Roast Potatoes & Sweet Potatoes
12 cocktail potatoes, peeled
1 sweet potato, peeled and cut into 4
1 sprig rosemary
1 teaspoon salt
8 tablespoons olive oil


Preheat the oven to 200C.

Marinate the chicken with lemon juice, garlic, rosemary and salt. Cover with cling wrap and keep in the fridge until needed.

Wash the potatoes and sweet potatoes with cold water to get ride of the starch.

Boil the potatoes and sweet potatoes for 6 minutes.

Pour out the potatoes & sweet potatoes into a colander and drain. Give the colander a shake to chuff up.

Put the potatoes & sweet potatoes in a baking tray. Pour in 4 tablespoons olive oil, season with salt and rosemary. Mix well.

Roast the potatoes and sweet potatoes for 30 minutes. Remove from the oven. Use a potato masher, gently squash the potatoes and sweet potatoes. Pour in another 4 tablespoons olive oil. Put them back in the oven.

Remove the chicken from the fridge. Put in the oven and roast together with the potatoes and sweet potatoes for 40 minutes or until the chicken is cooked.

Remove from the oven. Rest the chicken for 4 minutes before cutting. Serve with side salad.

#Sweet Potatoes
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