adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and wedges in a basket
Chicken and wedges in a basket
0 Likes
Prep Time:
50 minutes
Cook Time:
190 minutes
Total Time:
240 minutes
Indulge in a classic Father's Day treat with a finger-licking good chicken and potato basket.
Ingredients:
  • 1kg sebago potatoes, scrubbed, dried
  • Olive oil cooking spray
  • 1.6kg whole chicken
  • 1 lemon, halved
  • 9.20 gm olive oil
  • 1 tsp Chinese five-spice powder
  • 106.43 gm plum sauce
  • 43.20 gm hoisin sauce
  • 28.60 gm honey
  • 36.80 gm vegetable oil
  • 2 Lebanese cucumbers, cut into long strips
  • coriander sprigs, to serve
Instructions:
  • Poke each potato 8 times, then arrange them around the microwave turntable. Microwave on HIGH for 8 to 10 minutes until nearly tender. Let cool for 10 minutes, then cut into wedges lengthwise. Lightly coat with oil and sprinkle five-spice over the potatoes.
  • Preheat your oven to 220C. Lightly grease a roasting pan and place a wire rack inside. Trim excess fat from the chicken and discard the neck. Rinse the chicken, including the cavity, under cold running water, then pat dry with paper towels. Season the cavity with salt and pepper.
  • Squeeze half a lemon over the chicken, massaging the juice onto the skin. Stuff the chicken cavity with both lemon halves and tie the legs together with kitchen string.
  • Mix sauces and honey in a small bowl. Brush half over chicken, then roast for 40 minutes. Baste with the remaining honey mixture every 20 minutes.
  • In a separate roasting pan, heat oil in the oven below the chicken until hot. Arrange potato wedges in a single layer. Roast chicken and wedges, turning wedges halfway through, for an additional 20-25 minutes or until chicken thigh juices run clear. Remove chicken from oven and let it rest for 10 minutes. Increase oven temperature to 230C and roast wedges for another 10 minutes until golden and crispy.
  • Cut the chicken into pieces and serve with cucumber strips, coriander, and wedges.

Similar Recipes