Roasted lemon chicken with Grana Padano roasted potatoes

and fennel salad 

As we begin to welcome in the first signs of spring, this recipe offers an alternative to the classic Sunday roast that has ushered us through the winter months. It is a vibrant nod to the lighter and brighter months to come and it is the perfect dish to serve for guests over long, lingering lunches. 

The alchemy of flavours is a tried and tested combination; lively acidic lemon pairs well with its sweeter orange counterpart and is set perfectly against the decadent Grana Padano Reserva bringing rich, buttery notes of hay to create a beautifully rounded dish. Served alongside the freshness of crisp fennel and fragrant lemon and thyme chicken and of course those extra crunchy, perfectly golden new potatoes. 

Add this dish to your culinary repertoire and you will be making it repeatedly. 

{collaboration]

Roasted lemon chicken with Grana Padano roasted potatoes and fennel salad 

Feeds 4-6

Preparation time - 20 minutes

Cooking time - 1-1.15hrs

Ingredients - 

Lemon Butter Chicken

1 organic chicken 1.5kg - bought to room temp

50g softened butter

2 sprigs of thyme - leaves only

1/2 lemon - halved & zested

salt & pepper
Gravy -

1tsp plain flour

Grana Padano Roasted Potatoes - 

500g new potatoes - cleaned

generous glug of rapeseed oil

50g butter

20g Grana Padano - finely grated

Salt 

Fennel, Orange & Grana Padano Salad - 

50g Grana Padano reserva - peeled into shavings

1 lrg bulb of fennel - finely cut on mandoline 

1 lrg orange - finely cut on mandoline

1/2 banana shallot - finely diced

fennel tops to garnish

Dressing - 

juice 1/2 lemon

juice of 1 orange - plus zest of half

good glug of rapeseed oil

salt & pepper to taste 

 Instructions - 

Lemon Butter Chicken -

Begin by preheating your oven to 190 degrees Celsius. 

Bring your chicken to room temperature. Roughly muddle or chop the thyme leaves with salt, pepper, and lemon zest. Add in butter and mix. Carefully lift the skin of the chicken breast and add in an even layer of herb butter. Place the lemon chunks inside the cavity (if you have leftover thyme add that too) finish with a little drizzle of rapeseed oil over the skin and a sprinkle of sea salt flakes. Place on the middle shelf and roast for around 1.15 hrs. 

To check the chicken is cooked pierce the skin of the leg, the liquid should run clear. Once cooked allow to rest for a good 20-30 minutes. Cover with foil to keep warm.

With the tray that the chicken was cooked in add one heaped tsp of flour, allow to cook for a minute or so then gradually add in 300ml of water (or chicken stock) cook over a medium heat. Use a spatula to help dissolve the chewy dark bits from where the chicken roasted- this is the key to creating a great flavour). Allow to cook and reduce until you have a super flavoursome jus to pour over. 

Grana Padano Roasted Potatoes -

Place new potatoes in a roasting tray, add rapeseed oil and butter and shake the potatoes until evenly coated. Add seasoning. Place in the oven 30 minutes into the chicken cooking, (on a shelf beneath the chicken). When you remove the chicken increase the temperature to 200 degrees Celsius. Using a tray, the same size, place on top of the half-cooked potatoes and lightly crush until the potatoes split. Add a little more oil and juice of half a lemon and place back in the oven, roast until golden. Five minutes ahead of serving sprinkle over finely grated Grana Padano and lemon zest and roast for further 5 minutes until golden and crisp. 

Fennel, Orange & Grana Padano Salad - 

Prepare all ingredients and mix. Combine the dressing ingredients, taste for seasoning adjust to your preference, lots of black pepper works well. Drizzle over dressing, finish with scattering over any fennel tops you have plus a little orange zest and serve alongside the chicken and potatoes.