Roast chicken with potatoes
A whole chicken with crackling golden skin, roasted on a bed of potatoes that soak up all the juices.
- 95 min15 prep · 80 cook
- MediumDifficulty
- 780 kcalper serving
Ingredients
- Whole chicken (about 1.6 kg)1
- Potatoes800 g
- Lemon1
- garlic6 cloves
- thyme3 sprigs
- Butter, softened30 g
- White wine150 ml
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Take the chicken out of the fridge 30 minutes before and heat the oven to 200 °C.
- 2
Peel the potatoes, cut them into thick slices and spread them in a roasting tin with oil, salt and the unpeeled garlic.
- 3
Dry the chicken, rub it all over with butter, salt and pepper, and put the halved lemon and thyme inside.
- 4
Lay the chicken on the potatoes, pour the wine into the tin and roast.
- 5
Baste the chicken with the juices and roast until the skin is deep golden and the thigh juices run clear.
- 6
Let it rest before carving and serve with the potatoes and juices.
Tips and questions
- How do I know the chicken is cooked?
- Pierce the thickest part of the thigh: the juices should run clear, not pink. With a thermometer, the thigh should reach 75 °C.
- How do I get crispy skin?
- Dry the skin well with kitchen paper before buttering it, and don’t cover the chicken while it roasts. Letting it rest uncovered in the fridge overnight dries it even more.
- How long do leftovers keep?
- Up to 3 days in the fridge, or 3 months frozen once shredded off the bone. The carcass makes an excellent stock.
Enjoy your meal!
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