Roasted Lemon Chicken With Bacon Potatoes And Summer Vegetables

1. 1

   Preheat the oven to 400u00b0F. Season the chicken then rub with smoked paprika. Stuff the chicken with the lemon and thyme then tie the legs and wings together with kitchen twine. Place the chicken breast-side down in a roasting pan and add 1/4 cup water. Roast the chicken for 1 hour 10-20 mins, turning half way through.

2. 2

   Meanwhile, cook the potatoes in boiling, salted water for 12- 16 mins, until tender, then drain and allow to steam. Heat the butter in a large pan, add the bacon and cook for 5-6 mins, until crispy. Remove from the pan. Add the potatoes to the pan and saute, turning, for 7-8 mins until crisp. Crumble the bacon and mix into the potatoes.

3. 3

   To serve, heat the oil in a pan, add the shallots and tomatoes and saute for 3-4 mins. Season. Serve the chicken, potatoes and vegetables on a platter and garnish with thyme.

* Per serving · 4 servings · Values may vary.

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