Roast chicken with roast potatoes with garlic and thyme

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Roast chicken with roast potatoes with garlic and thyme

Ingredients:

1kg of Maris Piper potatoes

4 tbsp of olive oil

4 cloves of garlic

1 tbsp fresh thyme

1 tsp salt

1 onion

2 carrots

2 sticks of celery

1 whole chicken

2-3 tbsp oil

Salt and pepper

Roast Chicken Method:

Heat oven to 170°C.

Roughly chop all the vegetables and add them to a roasting tray.

Place the chicken on top of the vegetables.

Drizzle the oil over the chicken and season well with salt and pepper.

Place in the oven and cook for 1 hr 20 mins.

To check, pierce the thigh with a skewer and the juices should run clear or use a thermometer, the core temperature should be 75°C

Potato Method:

Peel and cut the potatoes into chunks.

Place the potatoes into salted water and bring up to a boil.

Cook for 10 minutes, then drain and leave the steam to evaporate.

Pour the oil into a large roasting tray with garlic and thyme.

Pour in the potatoes and stir them before placing them in a hot oven 180°c for 45 minutes.

When the potatoes are cooked, sprinkle with sea salt and serve.

Enjoy!