top of page

Roast Chicken in Lemon Cream Sauce


  • 1 medium chicken - rinsed, trimmed, pat dry, spilt open the back

  • Salt and pepper

  • 3-4 medium potatoes - peeled, halved

  • 1 medium carrot - peeled, cut into chunks

  • 1 large yellow onion - peeled, sliced

  • 2 bulb garlic cloves - peeled, sliced

  • 300ml chicken stock

  • 150ml cooking cream

  • Zest of 1 lemon

  • Juice of 1/2 lemon

  • 2-3 sprigs thyme

  • Sugar - to balance the tangy lemon

  • 1tbsp shallot oil

  • 15g unsalted butter


  1. Rub chicken all over generously with salt and pepper.

  2. In a oven-proof stew pot, add in shallot oil and butter over medium-low heat.

  3. Place chicken in, breast side down and brown it.

  4. Set chicken aside. Add in onion and garlic, saute till soft.

  5. Followed by potatoes, then chicken, breast side up.

  6. Add in remaining ingredients except for thyme and bring to a simmer.

  7. Add in thyme and simmer covered for 15mins.

  8. Preheat oven 180degC.

  9. Roast chicken uncovered for 25mins. Then increase to 220degC and roast for another 10mins till the skin is crispy and browned.


bottom of page