Garlic lemon and thyme Chicken and potato bake

   

INGREDIENTS:

1 baby chicken 

2tbs chicken spice  

Drizzle of olive oil 

1tsp Aleppo chilli flakes 

Salt and lemon pepper to season 

Other

1 whole head of garlic peeled and roughly chopped and pounded to a paste 

Juice of 1 lemons (don’t discard of lemons peels) 

6tbs olive oil

1/2cup chicken stock 

Handful Chopped parsley 

Handful fresh thyme sprigs 

6 med- large potatoes cut into wedges/halved 

Mix together the spices, salt, pepper, chilli flakes and olive oil.

Rub all over and inside the chicken. 

Leave to marinade for few hours or overnight. 

Pre-heat oven to 220c.

Place the chicken in the middle of a line deep roasting dish.

Mix together the chicken broth, olive oil, garlic paste and Lemon juice. 

Pour into the roasting dish 

Chuck in the thyme, potatoes and left over lemon peels. 

Roast the chicken for around 30mins then reduce temp to 180c and roast for another -45 mins until juices run clear and potatoes have cooked through. 

Make sure you baste the chicken every 15-20 mins with the chicken stock. 

Rest your chicken for 15 mins before serving.