Menu

Classic roast chicken & potatoes

Prep 20 min - Cook 75 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

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.

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Penne with tuna & olives

Relatively low on ingredients and easy to put together to achieve a nice seafood taste. We like to use tuna in olive oil and always choose a good brand. That little extra cost makes a difference on the taste…

Mushrooms in lemon marinade

Mushrooms in lemon marinade is a simple dish and a great accompaniment to most dishes, added to a salad, sandwiches or part of an array of vegetable dishes…

Beef noodle salad

Lightly cooked rump steak enhances this fresh Asian inspired noodle salad. Great when you want a dish to serve a variety of vegetables meat and noodles…

Crispy crumbed pesto chicken

These chicken breast pieces are wrapped in bread crumbs, parsley and parmesan cheese. The chicken pieces are then baked in a hot oven which result in crispy parcels. Contrasting with the crispy chicken…

Dutch cream potato salad

Dutch Cream potatoes are waxy potatoes. They have a higher content of moisture and less starch which allows them to hold their shape better, so are perfect for potato salads…