A typical Sunday dinner, roast chicken can be prepared in a thousand and one ways. Here, it is served with honey and lemon to bring a sweet-salty note to our palate.

For 6 people
Preparation: 25 mins
Cooking: 1 hr 20 mins

Ingredients

1 free-range chicken
3 Albert Ménès preserved lemons
Albert Ménès Tarragon
1 tablespoon of Albert Ménès honey
Albert Ménès salt flakes
Albert Ménès Black Kampot Pepper I.G.P.
1.2 kg of potatoes

Preparation

A few hours before preparation, stuff your free-range chicken with the tarragon. Start by cutting one of the lemons into quarters. Brush the chicken with honey, then sprinkle with pepper and three pinches of salt. Stuff the chicken again with the lemon wedges. Then place it in a baking dish and surround it with the remaining lemons. Put the dish in the oven and turn the oven on to 200°C, GM 7. Be sure to baste the chicken with water regularly, every 15 minutes or so. Then after 20 minutes of cooking, bring the oven temperature back to 160°C, GM 5 for 40 minutes, turning the meat from time to time. Meanwhile, prepare the potatoes. First, rinse them, then cut them in half lengthwise. Do not peel them. Next, split your apples into three or four thin strips and sprinkle with parsley and salt. Finally, put them in the oven 30 minutes after putting the chicken in the oven. Then simply enjoy your meal!

Tags: Lemon, Lemon confit beldi, Salt flakes with lemon, Honey, Persaillotte, Kampot pepper, Potatoes, Chicken, Slider, Thanksgiving