Lovely, I’m so excited to share how to roast the perfect chicken with YOU!
This recipes is…
surprisingly simple
full of fragrant fresh herbs
totally comforting
gives your family leftovers
and is perfect to entertain guests with.
I’m also sharing our epic roast kipfler potato recipe with you!
They’re crunchy yet tender, wonderfully golden and fragranced with garlic, lemon and plenty of herbs.
Knowing how to roast a chicken (and potatoes) is a must!
And I’m giving you my easy peasy but oh so delish version today!
To roast the perfect chicken and crispy crunchy roast potatoes simply…
Begin by preheating your oven to 180 C (350F) and line 2 oven trays with baking paper. Set aside.
Arrange the potatoes and garlic cloves on the first baking tray.
Add the rosemary, thyme and sage to the potatoes.
Season with a good pinch of sea salt and pepper.
Add a tablespoon of tapioca starch (or cornflour) – this helps to create the most wonderful crunch to your roast potatoes.
Zest a lemon over the potatoes.
Add a drizzle of olive oil – and toss the potatoes to coat.
Next, prepare the butter for your chicken.
Place the butter, rosemary, sage, thyme, garlic, lemon zest, sea salt and pepper into a small bowl and stir to combine. Set aside.
Place a layer of rosemary onto the remaining baking tray.
Sit your chicken on top of the rosemary.
Cut a head of garlic and a lemon into halves.
Place the garlic and lemon halves into the cavity of the chicken.
Place the remaining garlic and lemon onto the baking tray.
Using your hand, gently loosen the chicken skin away from the breast. Gently work the herbed butter under the skin to cover the breasts and thighs.
Truss your chicken using string. OR make a small incision on one side of the cavity (under the leg), place the opposite leg through the slit. Pick up the remaining leg and slide under the opposite leg.
Rub the entire chicken with a little olive oil and season with a good pinch of sea salt and pepper.
Place the potatoes and chicken into the oven.
Cook the potatoes for 35-45 minutes (stirring half way to ensure even browning) or until golden and cooked.
Cook the chicken for 1 hour – 1 hour 15 minutes or until the juices run clear when the thickest part of the thigh is pierced with a knife. Cover the chicken with foil and rest for 15 minutes.
Serve the roast chicken and potatoes drizzled with a little of the lemon and garlic pan juices. Enjoy x
how to roast the perfect chicken
- Total Time: 1 hour 35 mins
Description
how to roast the perfect chicken
Ingredients
- Roast Potatoes –
- 750 grams kipfler potatoes, halved
- 4 garlic cloves
- 3 sprigs rosemary
- 4 sprigs thyme
- 10 sage leaves
- pinch of sea salt and pepper
- zest of 1 lemon
- 1 tablespoon tapioca starch (or cornflour)
- 2 tablespoons olive oil
- Roast Chicken –
- 10 sprigs rosemary
- 1 head of garlic, halved
- 1 lemon, halved
- 2 tablespoons olive oil
- pinch sea salt and pepper
- Herbed Butter –
- 150 grams butter
- 2 sprigs rosemary, leaves picked
- 5 sprigs thyme, leaves picked
- 10 sage leaves
- zest of a lemon
- pinch of sea salt and pepper
Instructions
- Preheat oven to 180 C (350 F) and line 2 oven trays with baking paper. Set aside.
- To make the roast potatoes – Place the potatoes, garlic, rosemary, thyme, sage, sea salt and pepper, lemon zest, tapioca starch and olive oil onto a baking tray. Toss to combine. Set aside.
- To make the herbed butter – Place the butter, rosemary, thyme, sage, lemon zest and sea salt and pepper into a small bowl and stir to combine. Set aside.
- To assemble the roast chicken – Place the rosemary sprigs onto the remaining oven tray. Place chicken on rosemary sprigs. Place half of the garlic and lemon into the cavity of the chicken. Place the remaining garlic and lemon onto the baking tray. Using your hand, gently loosen the chicken skin away from the breast. Gently work the herbed butter under the skin to cover the breasts and thighs. Truss your chicken using string. OR make a small incision on one side of the cavity (under the leg), place the opposite leg through the slit. Pick up the remaining leg and slide under the opposite leg. Rub the entire chicken with olive oil and season with sea salt and pepper.
- To cook – Place the potatoes and chicken into the oven. Cook the potatoes for 35-45 minutes (stirring half way to ensure even browning) or until golden and cooked. Cook the chicken for 1 hour – 1 hour 15 minutes or until the juices run clear when the thickest part of the thigh is pierced with a knife. Cover the chicken with foil and rest for 15 minutes.
- Serve the chicken and potatoes drizzled with a little of the lemon and garlic pan juices. Enjoy x
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
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