#14 Greek – Lemon and Mustard Roast Chicken

With the change of season, time to start cooking up those delicious comforting roasts that warm the house and fill the air with such lovely scents. The Greek inspired dish I selected for week 14 of this year was one of Tessa Kiros‘ Known as ‘Ludi’s Chicken‘ from her wonderful book – Falling Cloudberries, this recipe is sure to leave mouths watering.

CLOUDBERRIES

This is my adaptation however, if you Google Ludi’s Chicken, you are sure to find many as this recipe is a massive hit across the globe with many home cooks, and is definitely one of my favourite roast chicken dishes.

Ludi’s Chicken

  • 8 -10 chat potatoes, quartered like wedges
  • 2 heaped tblsp seeded mustard
  • juice of 2 lemons (keeping the squeezed halves aside)
  • 1/2 tblsp dried oregano
  • 1/2 tblsp dried thyme
  • 4 tblsp olive oil
  • 1.6kg sized chicken
  • 2 red onions, peeled and cut into wedges
  • 2 bay leaves
  • 8 garlic cloves, skin left on
  • salt and pepper
  • 1 cup of water
  • 1/2 cup dry white wine

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Preheat your oven to 180°C. Mix together the mustard, lemon juice, oregano, thyme and olive oil. Put your potatoes, onion wedges, bay leaves, and 6 of the garlic cloves in a large roasting dish. Season the potatoes and onions with salt and pepper.

Season your chicken all over as well, and stuff the chicken’s cavity with the remaining garlic and two of the reserved squeezed lemon halves. Place the bird on top of the potatoes in the roasting tray.

Pour your mustard lemon juice mixture over your chicken and potatoes, mixing it around to make sure everything has a decent coating.

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Pour a cup of water into the roasting tray, being careful to not wash off the mustard sauce, then roast in the oven for an hour. The chicken should be starting to go brown now. Pour over your wine and turn your potatoes, onions, and chicken. Roast for a further 30 mins. Turn your chicken again (so that the breast is back on top) and check that you still have a little liquid left in the bottom of the roasting tray. Roast for a final 15 – 30 mins (testing with a skewer to be sure it is cooked, but still juicy).

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Your chicken should have a crispy brown skin, and the potatoes – soft and golden. There should also be enough sauce in the bottom of the tray to serve over the chicken and potatoes.

Ludi's Chicken

Such a yummy roast. You definitely want to make this one when you get the chance. Don’t forget to dish up the roasted garlic cloves!

Serves 4 ravenous roast eaters

Cheers,

Bex

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