Chicken Lemon Fest
Whole roasted chicken rubbed with pickled lemon, Dijon, thyme, oregano, and sumac, baked over golden potatoes and finished with bold Zest Fest.
Ingredients
Instructions
Prepare Chicken: Pat the chicken completely dry with paper towels.
Marinate Chicken: Rub with olive oil and Dijon mustard, then season generously with Brisca Herb 'n' Salt to taste. Rub the halved pickled lemons (ليمون معصفر) firmly all over the chicken, pressing into the skin. Sprinkle generously with half the dried herbs and sumac. Let marinate at least 30 minutes, preferably longer.
Prepare Potatoes: Toss potato cubes with olive oil, half of the dried herbs and plenty of Brisca Herb 'n' Salt. Spread in a single layer in a large roasting tray.
Assemble: Place the marinated chicken directly over the potatoes. Tuck the used lemon halves inside the chicken cavity. Add Brisca Zest Fest on top of the chicken before popping into the oven.
Bake: Roast at 200°C for 20 minutes, then reduce temperature to 180°C and continue roasting for 65–75 minutes, until the chicken reaches 75°C internally and the potatoes are tender.
Crisp Potatoes: Transfer the chicken to a board to rest. Increase oven temperature to 220°C, gently turn the potatoes, and return the tray to the oven for 10–15 minutes until edges are golden and lightly crisp.
Rest: Allow the chicken to rest for 10–15 minutes before carving.
Sauce Moment: Arrange carved chicken over the potatoes and drizzle plenty of Brisca Zest Fest generously over the top just before serving.
Made with:Zest Fest, Herb 'n' Salt
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Zest Fest
LE 350.00
Herb 'n' Salt
LE 150.00