Roasted chicken and crispy potatoes with gremolata

Illustration appellation
  • Juliénas
Roasted chicken and crispy potatoes with gremolata


  • ½ bunch flat-leaf parsley
  • 2 garlic cloves
  • 2 organic lemons, zested
  • 1kg potatoes
  • 5 tbsp olive oil
  • 1 large free-range chicken (approx. 2kg)
  • 40g butter
  • Salt and ground pepper


  • Step 1Preheat oven to 210°C
  • Step 2Start by making the gremolata. Finely chop the parsley. Peel the garlic cloves and crush in garlic press. Combine the lemon zests, chopped parsley and garlic.
  • Step 3Rinse the potatoes. Without peeling them, cut into quarters.
  • Step 4Place the potatoes and the gremolata in a large bowl, drizzle with olive oil. Salt, pepper and mix well. Place in an ovenproof dish.
  • Step 5Season the chicken with salt and pepper, inside and out. Butter it.
  • Step 6Place the chicken on top of the potatoes. Add a glass of water and bake in oven for about 20 mins. Then lower oven temperature to 180°C and continue cooking for approx. 40 mins, basting the chicken regularly with the cooking juices.
  • Step 7Once cooking is complete, cover the chicken with foil and let sit for about 15 mins before slicing.

Food and wine pairings
to taste

Cauliflower curry
Dutch baby pancakes with mushrooms
Spicy lamb pizza