Crispy chicken with baked potatoes and vegetable salad

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Ingredients

• 2 kg of potatoes;
• 2 lemons;
• whole chicken carcass (3-3.5 kg);
• a few tablespoons of olive oil;
• a pinch of sea salt;
• a pinch of ground black pepper;
• ½ a bunch of fresh thyme;
• 5 cloves of garlic;
• spices - to taste;
• ½ a bunch of fresh basil;
• 1 bunch of parsley;
• ½ a bunch of onion jusai;
• 4 tablespoons low-fat Greek yogurt;
• 1 bunch of dill;
• ¼ fork of cabbage;
• 4 medium carrots.
  
  

Preparation

Rinse the potatoes well and slice them. Potatoes and one lemon in a saucepan with boiling salted water for 4-6 minutes. Then flip the potatoes in a colander, shake a bit and leave for a couple of minutes to allow the glasses to excess fluid. Boiled lemon is useful to you later.

Rub the carcass with olive oil, salt and black pepper. Sprinkle the chicken with the juice of half a fresh lemon and stuff it with lemon halves.

Preheat the oven to 180 ° C and place the chicken on the grill with the breast down. Fat is mainly on the back of the bird, so in this position it will evenly spread throughout the meat and keep it juicy. Place a baking tray under the grate: excess fat will drain into it.

The chicken will be baked for about 1.5 hours.

45 minutes after the beginning of cooking, turn the carcass so that there is a crisp on all sides.

After 15 minutes after that, put on the baking sheet with fat cooked potatoes, thyme, chopped garlic and spices. Stir well and put into the oven. After another quarter of an hour, stir the potatoes again.

When the chicken is baked, remove it from the oven and increase the temperature to 200 ° C. Leave the potatoes for another 5-10 minutes, until it is covered with crispy crust.

Now prepare the salad. For filling, mix in a bowl the pulp of boiled lemon, finely chopped half of its skin, crushed basil, parsley and onion jusai, and Greek yogurt. Stir and add a little olive oil and spices.

Chop the dill and cabbage. Peel the carrots and cut them into strips. Mix these ingredients and season with lemon sauce.

Serve chicken with crispy potatoes and vegetable salad.

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