Roast Chicken With Warm Cucumber, Potato And Dill Salad - cooking recipe

Ingredients

2 - 2 1/4 lb small roasting chickens
2 None lemons, quartered
1 1/2 tbsp butter
1 tsp smoked paprika
1 1/2 lb potatoes
1 tbsp oil
1 tbsp onion, finely diced
1/2 cup vegetable stock
1/2 lb cucumber, finely sliced
2 tsp lemon juice
1 pinch granulated sugar
3 tbsp fresh dill, chopped, plus extra to garnish
None None lemon wedges and parsley, to garnish

Preparation

Preheat the oven to 400\u00b0F. Season the chickens then stuff with the lemon quarters. Tie the legs and wings using butcher's twine. Melt the butter then mix with paprika then brush over the outside of the chickens. Place the chickens in 1 large or 2 small roasting pans and fill each pan with 3 tbsp water. Roast for 50 mins - 1 hour until cooked through.
Meanwhile, make the warm salad. Cook the potatoes in boiling, salted water for 15 mins. Rinse under cold water then peel and finely slice. Set aside. Heat the oil in a frying pan, add the onion and saute for 4-5 mins until softened. Deglaze the pan with the stock and simmer for 1-2 mins. Remove from the heat and mix in the potato and cucumber. Season and mix in the lemon juice and sugar. Gently simmer for 15-20 mins.
To finish, remove the chickens from the oven and halve each chicken using a sharp knife or poultry shears. Fold the dill into the potato salad then serve alongside the chicken. Garnish with dill, lemon wedges and parsley.