- 1 whole free-range chicken
- Sea salt and freshly ground black pepper, to taste
- 1 onion, thinly slice
- 700 g potatoes, thinly sliced
- Canola oil, for greasing
- 4 T lemon juice
- 1 ½ cups chicken stock
- Watercress, to garnish
- For the waterblommetjies:
- 500 g waterblommetjies, rinsed
- ½ cup boiling water
- 2 T lemon juice
- ½ t salt
Preheat the oven to 230°C. Cut out the backbone of the chicken. Open out the chicken as at as possible and season.
Place the onion and potatoes in a greased roasting pan. Season lightly. Top with the chicken. Pour over the lemon juice and chicken stock. Roast for 45 minutes, or until golden brown. Serve with the waterblommetjies.
To make the waterblommetjies, trim and halve the larger ones. Soak in salted water for 30 minutes. Drain and wash. Simmer, covered, in the water, lemon juice and salt for 10 minutes.
Cook's note: “I find waterblommetjies delicious in a lighter chicken dish rather than the traditional meaty bredie. They’re also great as a side, as I’ve done with this recipe.” - Philippa Chiefitz