This is the best way to cook Roast Chicken with Roast Potatoes.
- 1 chicken about 4 pounds/ 2 kg
- 1 large lemon
- 1 whole bulb of garlic, broken into cloves
- sea salt and freshly ground green pepper
- 4 pounds/2 kg potatoes, peeled
- olive oil
Roast Chicken with Roast Potatoes
- Rub the chicken inside and out with a generous amount of salt and freshly ground green pepper. 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. By doing this, you’ll make the meat really tasty when cooked.
- Start by peeling the potatoes. Cut them in 2 or 3 pieces,depending on how big your potatoes are. In the meantime bring a large pan of salted water to the boil. Put the potatoes into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry , then remove the lemon and garlic.
- Preheat your oven to 375 F.
- While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge and rub it all over with olive oil. 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.
- Remove the chicken to a plate. Some fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. Let it bake for another 45min.
- You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.I let the chicken bake for a total of 3 hours, and for 20 min I set my oven to the hot air ventilation setting.