Whole Roast Chicken with Garlic and Potatoes
1 hr 10 min
The bird is rubbed with a garlic and ginger paste with spices and roasted whole, with halved new potatoes around it. The skin comes out thin and crisp.
Ingredients
4 servings
Chicken1.5 kg
Garlic(grated)5 cloves
Fresh ginger(grated)20 g
New potatoes(halved)800 g
Olive oil3 tbsp
Paprika1 tbsp
Dried herbs1 tbsp
Salt1 tbsp
Pepper blend1 tsp
Parsley(to serve)10 g
Instructions
1
Mix the grated garlic with the ginger, salt, paprika, herbs, pepper and olive oil.
2
Rub the paste over the bird inside and out, pushing some of it under the skin.
3
Put the chicken in the basket breast side down and cook at 180 °C (356 °F) for 30 minutes.
4
Halve the potatoes, season them and toss with oil.
5
Turn the chicken over, tuck the potatoes around it and cook 25 minutes more at 180 °C (356 °F).
6
Rest the meat for 10 minutes and serve with the potatoes and herbs.