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Super roast chicken & chips
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Total Time:
2 hours
Try our succulent roast chicken recipe on magazine.com for a flavorful twist on a classic dish, perfect for any chicken lover.
Ingredients:
  • 2 kg Maris Piper potatoes
  • 2 lemons
  • 1 x 3-3.5 kg whole free-range super chicken
  • 5 cloves of garlic
  • ½ a bunch of fresh thyme (15g)
  • ½ a bunch of fresh chervil (15g)
  • ½ a bunch of fresh basil (15g)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 4 tablespoons fat-free Greek yoghurt
  • 1 bulb of fennel
  • ¼ of a white cabbage
  • 4 medium carrots
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. Let the refrigerated chicken come to room temperature. Cut unpeeled potatoes into 2cm-thick chips and parboil with one whole lemon for 4 to 6 minutes in salted water. Drain, let them steam dry, then rough them up for crispiness. Massage olive oil, sea salt, and black pepper into the chicken. Rub the chicken with one half of the remaining lemon and place both halves inside. Roast the chicken breast-side-down in the oven for 1 hour 30 minutes, flipping it over after 45 minutes. Add thyme and parboiled chips to the tray with chicken juices with 30 minutes left, tossing to coat. Add garlic, season, and cook in the oven, tossing after 15 minutes. Increase the oven temperature to 200ºC/400ºF/gas 6 when the chicken is done. Leave the chips in for 5 to 10 more minutes. Make the dressing with boiled lemon, basil, parsley, chives, and yoghurt. Toss fennel, cabbage, and carrot ribbons in lemony dressing, top with fennel. Serve roast chicken with chips and lemony salad on the side.

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