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Spiced chicken with roasted garlic and potatoes
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
"Roasted garlic becomes a delicious, sweet and spreadable delight when two whole bulbs are used."
Ingredients:
  • 1 RSPCA Approved Whole Chicken (about 2.5kg)
  • 5.00 gm smoked paprika
  • 1 tsp dried oregano
  • 54.60 gm olive oil, divided
  • 2 whole garlic bulbs, halved crossways
  • 700g medium kipfler potatoes, halved lengthways
  • 60g baby rocket leaves
  • 1 lemon, quartered
Instructions:
  • Preheat the oven to 220C (200C fan-forced). Remove the backbone from the chicken using poultry shears or a knife, then cut the chicken into 2 halves. In a large bowl, combine paprika, oregano, 2 tsp sea salt flakes, 1 tsp freshly ground black pepper, and 2 tbsp oil. Coat the chicken evenly with the oil-spice mixture.
  • Arrange garlic halves, cut-side down, at the bottom of a roasting pan. Top with chicken halves, skin-side up. Roast for 55 minutes to 1 hour until the chicken skin is crispy and fully cooked (temperature should be 74°C when an instant-read thermometer is inserted into the thickest part of the thigh). Let the chicken rest on a carving board while saving the roasted garlic and transferring the pan drippings to a serving dish.
  • Spread the potatoes on a large heavy rimmed baking tray, drizzle with the remaining 1 tablespoon of oil, and season with salt and pepper. Roast cut-side down for 20-25 minutes until golden, then flip and roast for another 20 minutes until crispy outside and soft inside.
  • Arrange the carved chicken on a platter alongside the potatoes and rocket. Present with the roasted garlic halves, lemon wedges, and pan drippings.

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