A good roasted chicken meal is timeless and never gets old. Low maintenance, and high rewards, it is the ultimate cozy get-together. Any left overs would also make the most delicious sandwiches, and feral cats simply gobble up the carcass, bone and all. Everybody wins. So when you serve this golden roasted chicken on a bed of crispy yet fluffy bed of potatoes, you know you've upped your game.
The only thing I would add to this besides a simple salad is some gravy to drench the chicken and potatoes in. I sometimes do this the express way, by thickening up some semi-concentrated with cornflour.
1 whole chicken (about 1.4kg)
about 15 small potatoes
1 lemon, quartered
2 cloves of garlic, peeled
1 tsp honey
2 Tbsp butter
dried thyme, sage & oregano
Pre-heat oven to 380F and boil your potatoes until you can slide a knife into one with ease. While the potaotoes are boiling, prep the chicken.
Into the chicken's cavity, put the honey, garlic, butter, and quartered lemon. Rub the chicken with a generous amount of olive oil all over the skin and follow with about a teaspoon and a half of salt, pepper and the dried herbs.
Pour three or four tablespoons of olive oil over the base of a deep baking dish. Put the drained hot potatoes into the dish, and slightly crush them using a fork (do not mash, just break them up a bit). Sprinkle with a teaspoon of salt and pepper, and drizzle with about two more tablespoons of olive oil. Lay the chicken over the crushed potato bed, right in the center. Roast for about 1 hour and 45 minutes, until the whole lot is golden and the meat is cooked down to the bone.
Serve with a simple salad and a side of gravy.
صحة و عافية