Roasted chicken with garlic potatoes

    1 hour 15 mins

    Always an impressive dish, a whole bird (eaten without the skin) provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.

    3 people made this

    Serves: 4 

    • 1kg small potatoes, quartered
    • 3 teaspoons olive oil
    • 8 cloves garlic, peeled
    • Salt
    • 4 sprigs fresh rosemary
    • 1 teaspoon dried oregano
    • 1 teaspoon chilli powder
    • Freshly ground pepper
    • 1 kampong chicken (1 kg)
    • 1 lemon, cut into 8 wedges

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 210°C. Cook the potatoes in a large saucepan of boiling water for 5 minutes, to blanch. Drain.
    2. Meanwhile, place the oil and garlic in a large baking dish and heat for 5 minutes. Add the potatoes, sprinkle with salt to taste, and bake for 15 minutes, turning as they brown. Scatter over half the rosemary leaves.
    3. Combine the oregano, chilli powder and a grinding of pepper in a small bowl. Rub the chicken with the spice mixture. Place, breast-side-up, on the potatoes and roast for 30 to 35 minutes or until cooked through. Serve the bird with the lemon, remaining rosemary sprigs and the potatoes.

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