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Sticky lemon roast chicken with sweet tomatoes
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| Ask the butcher to joint the chicken into eight pieces or have a go yourself. Keep the pieces on the bone and retain the backbone and remains to make stock. Buy an extra couple of legs if you're feeding a hungry crowd. The tomatoes and preserved lemon caramelise as they cook and the sauce gets thicker, stickier and more complex in flavour. It's the magical combination of acidity and sweetness; sticky with meat falling from the bone. 1 medium-size free-range chicken, jointed | |
| Sea salt | |
| freshly ground pepper | |
| 2-3 tbsp | rice bran oil |
| 5-6 desiree potatoes, scrubbed and cut into 1cm thick slices | |
| 2 small | punnets, (400g) of heirloom tomatoes, large ones in halves or quartered |
| ½ preserved lemon, deseeded and cut into slivers | |
| 1 large | red capsicum, deseeded and cut into strips |
| 1 bulb | garlic, broken into cloves |
| Juice of ½ | lemon |
| 2 tbsp | olive oil |
| 1 bunch | parsley, roughly chopped, to serve |
Preheat fan-forced oven to 180C. Season chicken pieces all over with salt and pepper. Heat the rice bran oil in a large, heavy-based roasting pan over a high heat. Add the chicken, skin side down, and cook for two to three minutes each side, until golden brown. Remove from pan and set aside. Add the potatoes to the same pan, reduce heat to medium and cook for one to two minutes each side, until golden brown but not cooked through. Return chicken to the pan, placing pieces skin side up on top of the potatoes. Scatter over the tomatoes, preserved lemon, capsicum and garlic, pushing the tomatoes underneath as much as possible. Season. Drizzle with lemon juice and olive oil and place in the oven for 50 to 60 minutes, until chicken is cooked through and garlic soft. Let it rest, covered, for five minutes before serving. To serve, sprinkle with parsley and place roasting pan on the table so everyone can serve themselves.
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