for 4 person

Chicken

1	chicken (approx. 1.2 kg)
1	organic lemon, use grated zest only, set the rest aside
1 ½ tsp	salt
a little	pepper
3 sprig	thyme
1 tbsp	clarified butter, melted
4	garlic cloves
800 g	waxy potatoes, halved or quartered, depending on size

To roast

¾ tsp	salt
1 ½ dl	white wine

Salad

120 g	lambs' lettuce
2	eggs, finely chopped
½	onion, finely chopped
½	lemon, the whole juice
2 tbsp	vegetable bouillon
4 tbsp	rapeseed oil
	salt and pepper to taste

How it's done

Chicken

Pat dry the chicken. Mix the lemon zest with all the other ingredients up to and including the pepper. Use the mixture to season the chicken, inside and out. Place the sprig of thyme inside the chicken. Brush the chicken all over with the clarified butter and transfer to the casserole dish, breast side down. Prick the garlic cloves several times, place next to the chicken along with the potatoes.

To roast

Roast for approx. 15 mins. in the lower half of an oven preheated to 240°C. Turn the oven down to 220°C. Remove the casserole dish. Turn the chicken, drizzle the wine over the potatoes, salt the potatoes. Slice the reserved lemon and arrange between the potatoes. Continue roasting the chicken with the potatoes for approx. 40 mins.

Salad

Plate up the salad and arrange the eggs and onion on top. To make the dressing, combine the lemon juice with the remaining ingredients and mix well, drizzle over the salad.

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