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Roast chicken with potatoes
Also known as roast chicken and potatoes · sunday roast chicken · baked chicken with potatoes · roasted chicken with potato
Chicken roasted whole until the skin is brown and taut, with potatoes cooked underneath in the rendered fat.
Typical serving
620 kcal
usually 490–780 kcal
 Protein | 44 g |
|---|---|
 Carbs | 44 g |
 Fat | 27 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven
- about 1h30 from start to the table
Ingredients
Serves 4 · dimmer marks are storecupboard
- 1⅓ kgwhole chicken
- 800gpotatoes
- 3 tbspolive oil
- 1lemon
- 1garlic bulb
- 1 small bunchthyme
- to tastesalt and pepper
Method
5 steps
chop · 6mHalve the potatoes, halve the lemon, break the garlic bulb apart but leave the skins on.
finish · 3mSalt the chicken hard, all over and half an hour early if you can. Lemon and thyme inside it.
roast · 1h 15m walk awayChicken on the potatoes, oil over everything, 200°C. Baste once halfway if you happen to be passing.
rest · 15m walk awayOut of the tin, loosely covered, fifteen minutes. This matters more than the basting did — the juices settle back into the meat instead of running out at the first cut.
- finish · 3m
Carve, and pour whatever is in the tin over the potatoes.
Worth knowing
Resting the bird afterwards does more than basting it during: the juices redistribute through the meat rather than running out at the first cut.
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