Roast Chicken and Potatoes

Remember those 3 whole chickens that I bought on sale a few weeks ago?  I used one to make Vietnamese style chicken curry and the second one to make roast chicken and potatoes.  This roast chicken recipe is so quick and easy to make, with very little prep time.  Just make sure you allot enough time for it to be in the oven.  Other than that, put in the oven and walk away.

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I normally don’t eat chicken skin unless it’s crispy (makes me gag otherwise), but let me tell you, I have no problems eating the skin (or any other parts) on this chicken.  It’s crispy on the outside and juicy and tender on the inside.  The potatoes also come out perfectly crisp on the outside and soft on the inside.  Yummy!
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I paired the chicken with kale stir-fried with a bit of olive oil, garlic, shallots I had leftover from the curry (you can omit or use onion instead) and salt and pepper.  Easy peasy.

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When the everything is done, just put the whole roasting pan on the dining table and carve the chicken as you eat.  No need to be fancy.  Well, you can be a little fancy and add some flowers to the table.  A girl always needs a bit of flowers in her life…

What should I do with the last chicken?

Roast chicken and potatoes (Recipe adapted from Jamie Oliver)

  • 1 whole chicken
  • sea salt and freshly ground black pepper
  • potatoes, peeled
  • 1 large, preferably unwaxed, lemon
  • 1 whole bulb of garlic, broken into cloves
  • a handful of fresh thyme or 1 tsp of dried thyme
  • olive oil
  • a handful of fresh rosemary sprigs, leaves picked
  1. Rub the chicken inside and out with a generous amount of salt (I use about 1 tbsp) and freshly ground black pepper (~30 grindings). Do this in the morning if possible, then cover the chicken and leave in the fridge until you’re ready to start cooking it for lunch or dinner.
  2. Preheat your oven to 190ºC/375ºF/gas 5.
  3. Bring a large pan of salted water to the boil.
  4. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes.
  5. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic.
  6. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them crispy when they roast.
  7. While the lemon is still hot, carefully stab it about 10 times.
  8. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil.
  9. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes.
  10. Remove the chicken to a plate.
  11. Some fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves.  You can add carrots at this point if you want.
  12. Shake the tray around, then make a gap in the center of the potatoes and put the chicken back in.
  13. Cook for a further 45 minutes, or until the chicken is cooked and the potatoes are golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
  14. Remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table.