Roasted chicken with garlic potatoes

16saves
1hour15min


1 person made this

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.

Janet Mitchell

Ingredients
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
  • 2 poussins (500g each)
  • 1 lemon, cut into 8 wedges

Directions
Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  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 poussins with the spice mixture. Place, breast-side-up, on the potatoes and roast for 30 to 35 minutes or until cooked through. Serve the birds halved, with the lemon, remaining rosemary sprigs and the potatoes.

Did you know?

*It's best to roast a whole chicken on a rack, which allows the fat to drip off as the bird cooks.
*Remove the skin after cooking and you subtract nearly half the fat from roast chicken.

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