Lemon chicken

SubjectRecipe, Traditions
A Swedish classic that's always a hit in the kitchen

Ida Engdahl lives in a white, idyllic country house dating back to the 19th century. The kitchen is the heart of the house, and also where Ida spends most of her time. She has a great passion for food, taste and table setting. Preferably in combination with each other to create experiences for all senses. Ida prefers to cook food according to the season, based on Swedish, sustainable and locally produced ingredients. Together with Sagaform, she shares new and inspiring recipes, created with a big heart to give us a special moment to share.

How to

Lemon chicken

4 people

1 whole chicken

150 grams of butter

2 cloves of garlic, grated

Fresh rosemary

1 tsp olive oil

1 lemon

2 tsp anchovy cream (can be excluded)

8 medium potatoes

2 large red onions


Black pepper

Put the oven on 175 degrees.

Mix butter, oil, chopped rosemary (1 tablespoon), grated garlic, anchovy cream and lemon juice from half a lemon. Season the butter cream with salt and black pepper.

Dry the chicken with some paper towels and place in an ovenproof dish. Put half of the butter cream under the skin of the chicken and the remaining cream around the chicken. Tip is to first stick your finger under the skin and create a pocket for the butter cream.

Cut the potatoes into smaller pieces and quarter the onion. Place around the chicken. Season the potatoes with a little oil, salt, black pepper and chopped fresh rosemary.

Bake in the oven for about 50-60 minutes.

Goes perfectly with a glass of bubbly!