Serves 1
Directions
- 1Stuff the chicken with herbs and garlic.
- 2Parboil potatoes and rough them up.
- 3Place chicken on a rack above the potatoes.
- 4Pour hot oil over chicken so it drips down onto the potatoes.
- 5Season the skin of the chicken.
- 6Place into an oven at 200°C for 10 minutes.
- 7Give potatoes a good basting and place the chicken back on top.
- 8Place back into the oven at 150°C for another 10 minutes to continue cooking.
- 9Allow chicken to rest while potatoes finish cooking.
- 10Baste potatoes again and put back in oven for 12 minutes at 180°C.
- 11Strain the oil, reheat it, and pour over the chicken for an ultimate crisp up.
- 12Carve the chicken down the breastbone.
- 13Cut away the legs.
- 14Followed by the breast, cutting as close to the breast plate as possible.
- 15Cut off the wings and cut legs in half.
- 16Season before serving with vegetables, Yorkshire pudding, and lashings of gravy.
Ingredients
- chicken
- herbs
- garlic
- potatoes
- oil
- seasoning
- vegetables
- Yorkshire pudding
- gravy
Equipment
ovenknifepot
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