A roast chicken is an easy family dinner or weekend lunch. This recipe allows you to cook a delicious roast chicken, potatoes and a gravy all in one pan.
Serves 4-6. Preparation Time 30mins, Cooking Time About 1 Hour 20 Minutes.
You Will Need:
- 1.5kg Whole Chicken (Cleaned & Trimmed)
- 4-5 Large Potatoes
- Olive oil
- Chicken Spice
- Alternately make you own with Salt, Pepper, Onion Power & Paprika
- 1 Sachet White Onion Soup Powder
- ½ Sachet Brown Onion Soup Powder
Firstly peel the potatoes and chop them into large chunks, quarters or sixths work best. Place them in the bottom of the roasting dish and drizzle with olive oil. Use a spoon or spatula to turn the potatoes so that they are evenly covered in the olive oil. Sprinkle the white onion soup powder over the potatoes.
Now prepare the chicken. Rinse it out with cold water and allow the excess water to drain. Place it on the grid from the bottom of the roasting dish placed widthways over the dish as shown. If you are using a regular roasting pan, use a baking cooling rack to place the chicken on. Drizzle olive oil over the chicken and rub it out to ensure the whole chicken is covered on both sides. Now sprinkle the chicken spice all over the skin. You can make your own chicken spice by mixing equal parts of fine salt, fine ground pepper, brown onion powder and paprika.
Place the chicken and potatoes into a pre-heated oven at 180°C (350°F) and allow to roast for an hour and a half. Midway through cooking, remove the chicken from the oven and turn the potatoes over so that they cook evenly on both sides. Mix the juices which have dripped from the chicken into the oil and baste the potatoes while turning them. When the chicken is done, remove it from the oven and allow it to stand for 5 minutes before carving it.
Remove the potatoes from the roasting dish and place them into a warmed serving dish, do not cover the dish as they will go soggy.
In the roasting dish, mix half of the sachet of brown onion soup powder with 1 Cup of cold water. Place the roasting dish over a high heat on the stove or gas hob and pour over the soup mixture. Cook the mixture until thickened, stirring continuously to pick up the flavour in the pan from the roasting juices and potatoes. Once thick, pour into a gravy server and allow to stand for 5 minutes before serving.
What spices do you usually put onto your roast chicken? Please share them with us in the comments section below.