Michael Caines' roasted lemon chicken with Provençal vegetables

03 February 2017

A lemon roast chicken with Provençal vegetables and minted potatoes from Michael Caines, in support of the RAF Benevolent Fund's Great British Sunday Lunch on April 2.

Cooking time

1 hour

Serves

8



Ingredients

For the lemon roast chicken

  • 1 large chicken 4kg or 2 x 2kg
  • 150gr unsalted butter
  • 200 ml olive oil
  • 100ml balsamic vinegar
  • 1 x head of garlic cut in half
  • ½ lemon
  • 10gr of fresh lemon thyme
  • Salt and pepper

For the lemon cream sauce

  • 250ml chicken stock
  • 50ml dry white wine
  • 25 ml cream
  • 90g unsalted butter
  • 15gr shallots, sliced
  • 1 clove of garlic, peeled
  • Zest and juice of 1 lemon
  • 2 sprigs of lemon thyme
  • 1 bay leaf
  • Salt and pepper

For the roasted Provençal vegetables

  • 2 courgettes, cut into a large dice (2cm sq)
  • 1 red, 1 yellow and 1 green pepper, cut into a large dice
  • 2 red onions, cut into a dice
  • 1 large aubergine, cut into a large dice
  • 200g cherry tomatoes on the vine, cut in half length ways
  • 2 heads of garlic, separated into cloves and peeled (optional to peel)
  • 150ml extra virgin olive oil
  • 60ml balsamic vinegar
  • Few sprigs of fresh thyme
  • Chopped fresh basil
  • Salt and pepper

For the minted new potatoes

  • 600g new potatoes
  • 100 gr unsalted butter
  • 2 litres water to cover
  • 1 tsp chicken bouillon
  • 2 heads of garlic, cut in half
  • 2 large bay leaves
  • 1 large sprig of mint
  • 1 sprig of thyme
  • 50g chopped fresh mint
  • 40g salt
  • Salt and pepper to season

Method

For the chicken

Preheat the oven to 200C.

Remove any items from inside the chicken, season with salt and pepper and place ½ a lemon, the garlic and 10gr of lemon thyme inside.

Place into a roasting tray, smear the surface of the chicken with softened butter and season with salt and pepper. Place into a pre heated oven and cook, basting from time to time until cooked.

Remove from the oven and leave to rest. Pour off the resting juices and add 100ml of balsamic and 200ml of olive oil to make a warm vinaigrette. Season with salt and pepper to taste. Rest until required.

For the lemon cream sauce

Sweat the shallots and garlic in 10gr of the butter until transparent and soft. Add the thyme, bay leaf and lemon zest and cook for a further 2 minutes, then add the lemon juice and reduce down to nothing.

Now add the chicken stock and wine and reduce by half, then add the cream and whisk in the remaining 80gr of butter.

Season and keep warm for later.

For the roasted Provençal vegetables

Place the cut vegetables into a large roasting tray with the thyme and dribble with the olive oil and season with salt and pepper.

Place into the oven approximately 30 minutes before the chicken is cooked and roast.

Once cooked remove from the oven and add the chopped basil and balsamic vinegar and stir in gently.

For the minted potatoes

Scrub the new potatoes well with a brush and wash well. Place into a saucepan and cover with the water, add the chicken bouillon, salt, thyme, mint, bay leaves and garlic and bring to the boil.

Once cooked, strain from the water and put back into the sauce pan, add the chopped mint leafs and butter and season with salt and pepper serve into a large bowl.

To serve

Carve the chicken and place onto a plate. Add the roasting juices into the lemon sauce and stir together then spoon lightly over the chicken. The remaining sauce can be placed in a sauce jug.

Dress the vegetables into serving dishes and serve.

RAF Benevolent Fund Great British Sunday Lunch

Enjoy a lunch with friends and family and raise money for the RAF Benevolent Fund by taking part in the Great British Sunday Lunch.

Michael Caines says:

"I grew up in a large family, where mealtimes were important and always brought everyone together, enjoying fruit and veg grown by my dad made into delicious meals by my mum. That family kitchen was where I developed a love of food that has lasted my whole life. So I’m proud and excited to be a part of the RAF Benevolent Fund’s Great British Sunday Lunch, where people are invited to get together with their friends and family over a meal and raise money to support the charity’s work in assisting RAF veterans, serving personnel and their families who are facing challenges in their lives. I hope my recipe for roasted lemon chicken with Provençal vegetables and minted potatoes – full of fresh spring flavours – will inspire people to host their own meal and raise money for this great charity.”

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