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Seasoned chicken with baby potatoes
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Ingredients:
  • 1 1.7kg (size 17) free-range chicken
  • 1 lemon, quartered
  • 3 garlic cloves, bruised
  • 6 sprigs fresh thyme
  • 36.40 gm olive oil
  • Salt & freshly ground black pepper
  • 750g evenly-sized chat (small coliban) potatoes, scrubbed
  • 40.00 gm water
  • 40g butter, chopped
  • 82.50 ml loosely packed snipped fresh chives
Instructions:
  • Rinse the chicken cavity under cold running water and pat dry inside and out with paper towel.
  • Stuff the chicken cavity with lemon, garlic, and thyme. Secure the legs with kitchen string. Brush the chicken with oil and season generously with salt and pepper.
  • Lay the chicken, breast-side down, on a microwave-safe rack over a plate, and microwave on Medium/500 watts/50% power for 20 minutes, leaving it uncovered.
  • Flip the chicken, then shield the wings and legs with foil. Cook on Medium/500 watts/50% power for an additional 20 minutes. Preheat the oven to 220°C.
  • Poke each potato all over with a skewer and arrange them in a single layer in a large, shallow microwave-safe dish filled with water. Seal with a lid or double layer of plastic wrap.
  • Grease a roasting pan and move the chicken to it. Microwave the potatoes on High for 8-10 minutes until firm.
  • Unwrap the wings and legs of the chicken, then roast in the preheated oven until golden for about 10 minutes. Once done, cover with foil and let the chicken rest for another 10 minutes before serving.
  • Take the potatoes out of the microwave, cover them with foil, and let them stand for 10 minutes until they are tender when pierced with a skewer.
  • Coat the potatoes in butter and chives, then season with salt and pepper before serving alongside the chicken.

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