Two kg chicken
Ground black pepper
One large lemon sliced
One whole bulb garlic, broken into cloves
One handful fresh thyme
One handful fresh rosemary sprigs
Juice of ½ a lemon
– Remove the chicken from the fridge about an hour before you intend to cook and open out the joints.
– When you’re ready to cook, place the, garlic and half the chopped mixed herbs and the rosemary sprigs in a bowl, and toss them in the oil.
– Mix the sliced lemons with the remaining thyme and place it inside the cavity of the chicken and position it in the centre of the tin. Season to taste.
– Place the roasting tin on the centre shelf of the oven and cook for 65 minutes without opening the door. (Because ovens vary, test the thickest part of the chicken with a skewer – if the juices run clear it is cooked. If not give it another five to ten minutes).
– Spoon the lemon slices into the tin, put a wooden spoon into the cavity and, using a spatula to hold the breast end up, tip the chicken and let all the juices run out into the tin. Transfer the chicken onto a board and leave it in a warm place to rest for 20 minutes.
– Next stir the juices in the tin to release any crusty bits and transfer everything to a medium saucepan. Bring it to a simmer and let it bubble and reduce by half – this will take about five to ten minutes. Then add the the juice of half a lemon, taste and season.
– Carve the chicken and serve. Add any chicken juices to the sauce, then spoon it over the chicken for extra flavour
One kg/twolb/ four oz old or baking potatoes, peeled,
One onion, peeled
25g/One oz plain flour
One free range egg, beaten
Salt and freshly ground white pepper
Olive or vegetable oil, for frying
– Preheat the oven to 190℃.
– Finely grate the potatoes and onion and mix together.
– Place the grated potato and onion into a colander and squeeze out as much moisture as you can. Or roll up the potato and onion in a clean kitchen tea towel and squeeze to extract the liquid.
– Mix the potato and onion with the flour, egg and salt and ground white pepper.
– Heat the oil in a frying pan until moderately hot and then place heaped tablespoons of the mixture into the pan to shallow-fry. Lower the heat to medium, flatten each latke with the back of a spoon and fry for about two minutes on each side, turning over when the edges turn golden brown.
– Remove the latkes from the pan and drain.
– Place them in the oven for five to seven minutes on each side.
– Serve the latkes hot with cranberry sauce!
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