
Whole roasted chicken with a nice potato salad
The perfect Sunday lunch with this roast chicken recipe and with its crispy skin and soft juicy meat, it’s no wonder a whole bird makes an excellent roast. Cook in the oven with a moisture plus setting to make sure you get a crisp skin. Nothing beats a Sunday afternoon with a roast chicken shared with friends and family!
Servers: 4
Time: 2 hours
Ingredients
Roast chicken
- 1 chicken, 1.6kg
- rosemary, 4 sprigs
- lemon thyme, 4 sprigs
- 10g of salt
- 2 garlic cloves
- 30g of olive oil
- 2 carrots
- 1 shallot
Herbed new potato salad
- 200g of new potatoes
- 200g of savoy cabbage, shredded
- 10g of parsley
- 5g of chives
- 2g of oregano
- 1 tsp Dijon mustard
- 20g of white wine vinegar
- 100g of olive oil
- 5g of salt, plus extra for cooking the vegetables
Method
1. Preheat the oven to 160°C, setting the steam bursts to take place every 30 minutes
- 2 garlic cloves
- rosemary, 4 sprigs
- lemon thyme, 4 sprigs
- 10g of salt
- 30g of olive oil
- 1 chicken
- 2 carrots
- 1 shallot
- 200g of new potatoes
- 200g of savoy cabbage, shredded
- 10g of parsley
- 5g of chives
- 2g of oregano
- 1 tsp Dijon mustard
- 20g of white wine vinegar
- 100g of olive oil
- 5g of salt, plus extra for cooking the vegetables
7. Pour the dressing over the salad, stir through and serve warm alongside the roast chicken.
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