This is barely a recipe, but that said, it might be useful for those looking for a basic idea of the ingredients and method required to cook a roast chicken. You could really use any size chook within the 1.5 to 2kg range, and the number of spuds can also vary according to how many mouths you’ll be feeding / how many leftovers you want!
1.5kg whole chicken
3 teaspoons chicken stock powder
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
a few grindings of black pepper
2 tablespoons olive oil
6 medium potatoes
- Take the chicken stock powder, spices and oil, and rub them all over the chicken.
- Place the chicken in a roasting tray / casserole dish, surround it with potatoes, and place it in to a 170C oven.
- Cook for 1 and 3/4 hours, basting occasionally with the pan juices.
- Remove from the oven and allow to rest for 10 minutes before carving and serving. The pan juices can be made in to gravy if desired. We served our potatoes with a dollop of sour cream and a light sprinkling of dried oregano.