Think lemon marmalade is only good with sweet stuff? Think again. Or, even better, make this roasted chicken instead, and prepare to lick your fingers.
- 1 (1.3kg) chicken, at room temperature
- 3 tablespoons whole organic lemon marmalade
- 1 teaspoon coarse sea salt
- 1 tablespoon minced fresh rosemary
- 50 grams unsalted butter
- 1 tablespoon (20 ml) olive oil
- Salt and freshly ground black pepper
- 1 1/2 lemons, quartered or halved, and seeded
- 2 sprigs rosemary
- 1kg baby potatoes, halved
- Preheat the oven to 200 degrees.
- Rinse the chicken inside and out and pat it dry.
- In a small bowl, use a fork to mix the marmalade, coarse sea salt, rosemary and butter together into a paste.
- Gently work the butter mixture under the chicken skin with your fingers, spreading it as evenly as possible over the bird.
- Brush the outside of the chicken all over with the olive oil, then sprinkle it with salt and pepper.
- Stuff the lemon halves or quarters and rosemary sprigs into the cavity, packing them tightly as possibly.
- Tie the chicken with kitchen twine.
- Scatter potatoes around the bottom of a pan covered with aluminium foil.
- Place chicken breast side up in the pan and roast for 20 minutes. Turn the chicken breast side down and roast it for a further 20 minutes, and keep turning until it is just cooked and the juices run clear when you pierce the thigh joint with a skewer (about another 20 minutes).
- Once it’s cooked, let it rest for 10 minutes
To serve, remove the lemon quarters from the cavity, carve the chicken, and squeeze the lemony juices over the carved meat and potatoes. Delicious!