Roast chicken with roast potatoes with garlic and thyme
added on April 1st 2021
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
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.
1kg of Maris Piper potatoes
4 tbsp of olive oil
4 cloves of garlic
1 tbsp fresh thyme
1 tsp salt
2 sticks of celery
1 whole chicken
2-3 tbsp oil
Salt and pepper