Easiest Dinner Ever - Roasted Chicken and Potatoes
Roasted Chicken is a simple thing of beauty. The crispy skin, the juicy and tender meat come together perfectly. This dinner is probably the easiest thing to make, in the history of cooking. For larger families your can cook a whole bird and smaller families you can cook our double breast. You can use any left overs for other things too, like amazing chicken sandwiches or in our house chicken noodle soup.
Easiest Dinner Ever - Roasted Chicken and Potatoes
Dan - The Founder
Servings
4
Prep Time
60 minutes
Cook Time
10 minutes
Roasted Chicken is a simple thing of beauty. The crispy skin, the juicy and tender meat come together perfectly. This dinner is probably the easiest thing to make, in the history of cooking. For larger families your can cook a whole bird and smaller families you can cook our double breast. You can use any left overs for other things too, like amazing chicken sandwiches or in our house chicken noodle soup.
Ingredients
-
Whole Chicken (Larger Households or Lots of Left Overs)
-
Double Chicken Breast ( Smaller Households)
-
1 lb of Yellow Columbia Potatoes
-
Pepper
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1 Bulb of Garlic
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Poultry Spice Rub
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Olive Oil
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Salt
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2 sprigs Rosemary
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5 sprigs Thyme
Directions
Preheat the oven to 220°C/425°F
Halve the potatoes, quartering any larger ones. Add to Roasting Tray
Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary and tyme leaves, discarding the stalks. Add the garlic, rosemary and thyme leaves to the tray
Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
Rub the chicken all over with Poultry Rub ( or your Favourite Seasoning) and a drizzle of oil. Place the chicken in the tray, on top of the potatoes.
Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes
Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken
Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through.
Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed
Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side
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