Helen RandellThe best roast chicken
December 5th 2008 00:02
There are no original photos for this post because the meal was so delicious it was eaten before I had a chance to take snaps. The above photo is taken from Jamie's own site. Yum yum yum yum yum!
1 2kg chicken
salt and pepper
olive oil
2 kg potatoes, peeled and cut into golf ball sized pieces
1 lemon
1 whole bulb of garlic, split into cloves
handful of thyme
Preheat oven to 190 degrees C.
Rub the chicken with salt and pepper inside and out. This is best done the morning before the chicken is cooked if possible.
Bring a large saucepan of salty water to the boil. Place potatoes, lemon and garlic into the pot. Boil for 12 minutes. Drain the potatoes and while they are still hot put them into the roasting pan. Reserve lemons and garlic.
Pat chicken dry with some paper towel, then rub with olive oil. Place thyme inside the cavity of the chicken. Take reserved lemon and garlic. Pierce lemon with a knife about 10 times, place into the cavity of the chicken (this is best done with tongs as it will be very hot) and add garlic cloves.
Put chicken on top of potatoes in roasting pan and place in the oven. After 45 minutes, pull pan out of the oven. Remove chicken and rest it on a plate. Shake potatoes in pan so that they are fully covered in the pan juices. Place chicken back on top and put it in the oven for a further 45 minutes. Serve with other roast vegetables and some greens.
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