Eunice Power - Outside Catering Company, Waterford, Ireland.

Thursday, September 16, 2010

Roast Lemon Chicken with pepper aioli

Quick Dinner for family of 5
1 x 1500g chicken, cut into 8 pieces (I asked my butcher to do it for me)
2 Red Peppers
1 Yellow pepper
2 sweet potatoes
15 baby potatoes
2 red onions
1 small lemon
Bunch of Rosemary, sprigs and leaves.

Red pepper aioli
1 roast red pepper
3 tablespoons of mayonnaise
2 cloves of garlic
1 teaspoon of smoked paprika (if you have it)
Pre heat oven to 180C

First Brown chicken in a frying pan until golden.
Peel sweet potato, and cut into chunks, quarter peppers, peel and quarter onions, quarter lemon, toss all vegetables including potatoes and lemon in olive oil, season with salt and pepper.
Place all vegetables in a large oven proof dish, put chicken pieces on top and sprinkle with lots of rosemary. Roast for 45 minutes in a pre heated oven. Once cooked turn off the oven and leave to rest for 10 minutes before serving.
For the red pepper aioli, pop roast red pepper (skin and seeds removes) along with 2 cloves of garlic, 3 table spoons of mayonnaise and a teaspoon of smoked paprika in a food processor, blitz for 1 minute until combined. Transfer to a small bowl and serve with chicken.