Lemon Roast Chicken and stuffed Potatoes

Mar 13, 2017 | 0 comments

IMG_8874mLemon Roast Chicken and stuffed Potatoes


2 The Shed Whole Chickens
2 lemons, halved
4 thyme sprigs
50ml olive oil
50ml salt
6 large potatoes
120g Longshadow cheddar Cheese, grated
125ml farm fresh cream
1ml hot english mustard
Salt and freshly ground black pepper to taste


Preheat oven to 180’C. stuff the lemons and the thyme into the cavity of the chicken. Pour 30ml of the olive oil over the chicken and sprinkle with 30ml of salt. Put the chicken in a roasting pan and roast until cooked, about 1 hour and 30 minutes.

Prick the potatoes with a fork, put them in a roasting pan and drizzlewith the remaining olive oil and salt. Bake until the skins are nice and tough, and the flesh is soft, about 50 minutes to an hour.
Remove the potatoes from the oven and cut in half. Scoop out the flesh into a mixing bowl. Add the cheddar, cream and mustard. And season.
Pile the mixture back into the potatoe skins and pop them back into the oven until the cheese has melted and is slightly brown, about 10 minutes.

Take the chicken out the oven and set aside for about 10 minutes before carving.
Serve with the potatoes and a simple green salad.


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