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Crisp-skinned chicken with roasted apples and potatoes
Crisp-skinned chicken with roasted apples and potatoes
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Classic roast chicken with crispy golden potatoes, a timeless favorite for good reason!
Ingredients:
  • 700g small chat potatoes, halved
  • 36.40 gm olive oil
  • 8 cloves garlic, unpeeled
  • 4.80 gm flaked sea salt
  • 20.00 ml fennel seeds, coarsely chopped
  • Finely grated rind of 2 lemons
  • 1.88 gm sweet paprika or mild Spanish paprika
  • 4 chicken marylands
  • 2 red-skinned apples, each cut into 8, seeds removed
  • 62.50 ml lightly packed sage leaves or thyme sprigs
Instructions:
  • 1. Boil chats in a saucepan, cook for 3 minutes, then drain. 2. Dry potatoes in the pan over medium heat, add 1 tablespoon oil and garlic, cook until garlic is lightly golden. 3. Season with 1/2 teaspoon salt and pepper. Set aside.
  • Preheat the oven to 220°C. In a small bowl, mix together fennel seeds, lemon rind, the remaining salt, and paprika. Pat dry the chicken skin with paper towels and season with the spice mixture. Heat the remaining oil in a large frying pan over medium-high heat. Add the chicken, starting with the skin side down, and cook for 2 minutes on each side until golden.
  • Place the chicken in a roasting pan, surround it with the potato mixture and apples, and sprinkle with sage. Roast for 30 minutes, or until the chicken is fully cooked and the potatoes are golden. Serve and enjoy!

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