Thanks to Katrina at Mulberry and Pomegranate for this simple yet delicious recipe which features our Daphnis and Chloe Balsamic Bay Leaves and SPAROZA Spice blend with Lemon Zest
Most recipes for Greek style roast chicken always involve lemon in one form or another. Taking a tip from this tradition, in this recipe I have used a zesty lemon herb and spice blend from the producer Sparoza. The spice contains coriander, ginger, pink pepper, peppercorns, thyme, rosemary, bay leaves, mustard seeds, lemon zest, sage - and my favourite, lemon verbena. Opening the packet is just like walking into one of the spice merchants on Evripidou Street in Athens. To enhance the aromatic qualities of the chicken, I also added some balsamic bay leaves from the producers 'Daphnis and Chloe', which have an almost sweet nutmeg aroma.
Prep 20 mins, cooking 35 mins, resting 15 minsIngredients
1. Preheat the oven to 180C / 160C fan forced.
2. Parboil the potatoes for around 15-20 minutes, so that they are tender on the inside but not falling apart.
3. To prepare the chicken pieces, make small slits in the flesh side with a sharp knife and insert a small piece of balsamic bay leaf and garlic into it. Also prepare the roasting tray by having it out ready to go. In a small jar (which has a lid), add the 1/2 cup of olive oil with the juice of 2 lemons. Seal the jar with a lid and shake vigorously until the mixture emulsifies to make the latholemono. Add this to the roasting pan - so you have a shallow bath ready and waiting for the chicken pieces. At this point, you can also add the parboiled potatoes - making sure they get a good coating of the latholemono.
4. Next, heat the oil and butter in a large frying pan over medium-high heat. Cook the chicken pieces, skin side down, for a few minutes until golden. Take care not to dislodge the garlic and bay.
5. Transfer the chicken pieces to the roasting pan, placing them skin side up in the latholemono, around the potatoes. Sprinkle the skin of the chicken with the Sparoza herb and spice blend and any remaining crumbled bay leaves and garlic slices. Drizzle with a little extra oil. Halve the two remaining lemons and also add these to the roasting tray. You could also add some whole garlic cloves at this point - if so inclined. Roast the chicken for 20-25 minutes or until it is cooked and tender. Allow the chicken to rest for around 15 minutes before serving.
Divide the chicken pieces, roasted lemon and potato among plates, and spoon over the lemony pan juices (but avoid putting the juice directly onto the skin of the chicken - so it doesn't lose any of its crispness).