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Classic roast chicken & potatoes

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Chicken is such a common meal nowadays but once upon a time the classic roast chicken was what we had on special occasions or Sunday lunch with the family. Our recipe uses a whole organic chicken however if you require more just buy extra individual pieces and add to the roast. We always include a salad, our choice is simple with Frilled lettuce salad with herbs. 

Ingredients

  • 1.75kg / 3.85lb whole chicken – extra pieces if required
  • 1 tablespoon olive oil – for chicken 
  • 1/2 tablespoon dry thyme
  • 5 medium to large potatoes – peeled, rinsed, diced
  • 1 tablespoon olive oil – for potatoes

Directions

Chicken

  1. Preheat a fan forced oven to 180C / 356F.
  2. To a large oven proof tray add olive oil and spread across tray.
  3. Prepare the chicken by cutting into serving pieces.  With a sharp knife cut the legs and wings. Half the torso from front and back.  Repeat by halving and halving again.
  4. Rinse pieces, pat dry and add to the tray.
  5. Sprinkle thyme over chicken.
  6. Place in preheated oven for 30 minutes.  
  7. Remove from oven and turn pieces. Roast a further 30 minutes. 
  8. Turn chicken again for the last 15 minutes.
  9. Check if cooked by placing a skewer in thickest part of the chicken if juices run clear it is ready.

Potatoes

  1. When the chicken is in the oven prepare the potatoes.
  2. Add to an oven proof dish with olive oil and mix lightly.
  3. Place in oven 15 minutes into the chicken cooking time and cook for 60 minutes.
  4. Every 15 minutes rotate potatoes to avoid sticking.

Further prep

  1. Prepare Frilled lettuce salad with herbs or salad of choice.
  2. In a large serving dish arrange the cooked chicken pieces in the centre with the potatoes on the outside.
  3. Serve the chicken and potatoes with salad.

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