Eunice Power - Outside Catering Company, Waterford, Ireland.

Saturday, October 15, 2011

Roast Lemon Chicken with pepper aioli

This is a quick dinner for family of five. I often get it all ready in the morning , put in the fridge and then cook in the evening. There is something in it for everyone. If you are not a fan of pepper, swop them with some carrots and parsnips, peel and cut into smallish chunks, as you want everything to cook at the same time.
  • 1 x 1500g chicken, cut into 8 pieces (I asked my butcher to do it for me)
  • 1 Red Peppers
  • 1 Yellow pepper
  • 2 sweet potatoes
  • 15 baby potatoes
  • 2smallish red onions
  • 1 small lemon
  • Bunch of Rosemary, sprigs and leaves.
Red pepper aioli
  • 1 roast red pepper (roast in the oven until the pepper starts to go black and collapse)
  • 3 tablespoons of mayonnaise
  • 2 cloves of garlic
  • 1 teaspoon of smoked paprika (if you have it)
  1. Pre heat oven to 180C
  2. First Brown chicken in a frying pan until golden. 
  3. 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.
  4. Place all vegetables in a large oven proof dish, put chicken pieces on top and sprinkle with lots of rosemary. Roast for 35-40 minutes in a pre heated oven. Once cooked turn off the oven and leave to rest for 10 minutes before serving.
  5. 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.