Roast Lemon Chicken and potatoes

Ingredients:

1.4kg whole chicken

Zest Element Lemon Powder

1 bunch lemon thyme

1/2 cup (125ml) extra virgin olive oil

1.5kg chat potatoes

2 leeks, white part only, chopped

8 garlic cloves, bruised

1 cup (250ml) Massel Chicken Style Liquid Stock

2 bunches broccolini, tops cut into 3cm pieces, stalks thinly sliced

Method:

Preheat oven to 220°C. Pat chicken dry with paper towel and season well, inside and out. Rub Zest Element Lemon powder over skin. Place lemon thyme in the cavity and tie legs together with cooking string.

Heat oil in a flameproof roasting pan over high heat. Carefully add potatoes, leek and garlic, and cook, stirring regularly, for 10 minutes or until golden. Add stock, remaining lemon zest and bring to the boil. Place chicken on top of potato mixture, transfer to oven and roast for 1 hour or until golden and juices run clear when the thickest part of a thigh is pierced with a skewer.

Transfer chicken to a plate and stir broccolini through potatoes. Set both aside, each loosely covered with foil, for 10 minutes to rest. Return chicken to potato mixture. Scatter with Zest Element Lemon powder to serve.