Lemon chicken with potatoes and shallots

Ingredients for 4 servings:

• 1 chicken (corn-fed poulard, approx. 1.5 kg)
• 2 lemons, untreated
• 600 g potatoes, small (triplets)
• salt and pepper
• 12 tbsp olive oil
• 2 sprigs of sage
• 5 stalks of thyme
• 8 garlic cloves
• 200 g shallot(s)
• 200 ml chicken stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the backbone from the corn-fed chicken using poultry shears and trim the wings. Flatten the chicken from the breast side. Squeeze the juice of 1 lemon (approx. 40 ml). Cut the other lemon into ½ cm thick slices. Brush the potatoes clean under running water. Peel the shallots and garlic cloves. Place the chicken skin-side up in a shallow dish, then add the wings. Season with salt and pepper and drizzle with lemon juice and 6 tablespoons of olive oil. Arrange the sage and thyme on top and cover with cling film. Marinate in the refrigerator for 2 hours. Heat 4 tablespoons of olive oil in a pan. Briefly sauté the shallots, garlic, and potatoes, then transfer everything to a deep baking tray (dish pan), season with salt and pepper. Place the chicken skin-side up in the dish, along with the wings and lemon slices. Pour the marinade over the chicken and drizzle with the remaining olive oil. Pour in the broth and roast everything in a preheated oven on the bottom rack at 160°C (gas mark 1-2, fan oven 140°C) for 1.5 hours, basting with the meat juices several times. Carve the chicken and serve with the potatoes and shallots. Drizzle with some of the meat juices, strain the remaining meat juices, and serve with the side dish.