Chicken Roast
This roast chicken with lemon, rosemary, white wine and roast potatoes is the best dinner or Sunday lunch for the family. The skin is crispy and tasty and the meat is juicy and packed with flavor.
Ingredients
- 1.7/2.5 kg chicken
- 4 to 6 potatoes washed and peeled
- ¼ cup olive oil
- 80 grams butter unsalted
- 1 ½ tsps. chicken spice - 13 spices Smell & Taste
- ½ teaspoon salt & pepper - Smell & Taste
- 1 Zest of a small lemon
- 1 juice of a the zested lemon
- 2 fresh rosemary sprigs
- 1 cup white wine/stock or water
- 2 tbsps melted butter
Potato Mix
- 3 tbsps. olive oil
- 2 tbsps. melted butter
- ½ teaspoon garlic and herb spice
- ½ teaspoon vegetable spice
- ¼ teaspoon salt and pepper
Instructions
- Take the chicken out the oven 30 minutes before cooking.
- Drain the water from the potatoes and dry with a kitchen cloth. Mix the potato ingredients and coat them well making sure they are well covered. Set aside.
- Heat the oven to 220 degrees Celsius, rack in the middle.
- Mix together - butter, oil, chicken spice, salt & pepper, lemon zest and juice.
- Place the chicken in the roasting pan and use your clean hands or a brush to get the butter and oil mix all over the chicken. Use a spoon to gently lift the skin by sliding it underneath the skin to loosen it up. Pour the juices under the skin (scoop with a spoon to get it in).
- Take the lemon wedges that you used (or cut another one up) and stuff the chicken with the wedges and rosemary.
- Tie the drumsticks (at the end of the leg) with kitchen string pulling them together and tuck the wings under the chicken.
- Give it another seasoning of salt and pepper.
- Add the seasoned and coated potatoes into the tray.
- Pour water, wine or chicken stock into the pan from the side (not over the chicken and potatoes)
- Pour melted butter over the top of the chicken.
- Roast for 10 minutes on 220 degrees and then turn down the oven to 180C and roast for a further 1 hour 10 minutes.Don't forget that during the cooking process you need to take it out and baste the chicken. (use a spoon to scoop the liquid and pour over the chicken) This should be done about halfway through the first hour and then towards the end again.
- Cut and discard the string and serve with poured remaining juices over the chicken.
- The chicken is done when the juices run clear when you pierce the drumstick and the body or even on the inside part of the drumstick. Clean juices, it's done.
- Rest the roast chicken for 15 minutes, uncovered to maintain the crisp skin!
Nutrition
Calories: 277kcalCarbohydrates: 2gProtein: 15gFat: 18gSaturated Fat: 5gCholesterol: 61mgSodium: 126mgFiber: 1gSugar: 1g
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