Lemon pepper roast chicken with schmaltz potatoes - The Jewish Chronicle

Ingredients

• <strong>Schmaltz Potatoes</strong>
• 675g baby gold potatoes, halved
• 1 large brown onion, cut into
• 8 wedges
• 2 small lemons, cut into 8 wedges each, seeds removed
• 2 tbsp extra-virgin olive oil
• ½ tbsp roughly cracked black pepper
• Coarse salt
• <strong>Roasted Chicken</strong>
• 1.6–1.8kg whole chicken
• 5 tbsp extra-virgin olive oil
• 1 chicken stock cube, crushed
• 2 tsp roughly cracked black pepper
• 6 garlic cloves, very finely chopped or finely grated
• 1 tsp ground turmeric