Sunday Roast Chicken

Serves 1
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Directions

  1. 1Stuff the chicken with herbs and garlic.
  2. 2Stuff the chicken with herbs and garlic.
  3. 3Stuff the chicken with herbs and garlic.
  4. 4Parboil potatoes and rough them up.
  5. 5Parboil potatoes and rough them up.
  6. 6Parboil potatoes and rough them up.
  7. 7Place chicken on a rack above the potatoes.
  8. 8Place chicken on a rack above the potatoes.
  9. 9Place chicken on a rack above the potatoes.
  10. 10Pour hot oil over chicken so it drips down onto the potatoes.
  11. 11Pour hot oil over chicken so it drips down onto the potatoes.
  12. 12Pour hot oil over chicken so it drips down onto the potatoes.
  13. 13Season the skin of the chicken.
  14. 14Season the skin of the chicken.
  15. 15Season the skin of the chicken.
  16. 16Place into an oven at 200°C for 10 minutes.
  17. 17Place into an oven at 200°C for 10 minutes.
  18. 18Place into an oven at 200°C for 10 minutes.
  19. 19Give potatoes a good basting and place the chicken back on top.
  20. 20Give potatoes a good basting and place the chicken back on top.
  21. 21Give potatoes a good basting and place the chicken back on top.
  22. 22Place back into the oven at 150°C for another 10 minutes to continue cooking.
  23. 23Place back into the oven at 150°C for another 10 minutes to continue cooking.
  24. 24Place back into the oven at 150°C for another 10 minutes to continue cooking.
  25. 25Allow chicken to rest while potatoes finish cooking.
  26. 26Allow chicken to rest while potatoes finish cooking.
  27. 27Allow chicken to rest while potatoes finish cooking.
  28. 28Baste potatoes again and put back in oven for 12 minutes at 180°C.
  29. 29Baste potatoes again and put back in oven for 12 minutes at 180°C.
  30. 30Baste potatoes again and put back in oven for 12 minutes at 180°C.
  31. 31Strain the oil, reheat it, and pour over the chicken for an ultimate crisp up.
  32. 32Strain the oil, reheat it, and pour over the chicken for an ultimate crisp up.
  33. 33Strain the oil, reheat it, and pour over the chicken for an ultimate crisp up.
  34. 34Carve the chicken down the breastbone.
  35. 35Carve the chicken down the breastbone.
  36. 36Carve the chicken down the breastbone.
  37. 37Cut away the legs.
  38. 38Cut away the legs.
  39. 39Cut away the legs.
  40. 40Followed by the breast, cutting as close to the breast plate as possible.
  41. 41Followed by the breast, cutting as close to the breast plate as possible.
  42. 42Followed by the breast, cutting as close to the breast plate as possible.
  43. 43Cut off the wings and cut legs in half.
  44. 44Cut off the wings and cut legs in half.
  45. 45Cut off the wings and cut legs in half.
  46. 46Season before serving with vegetables, Yorkshire pudding, and lashings of gravy.
  47. 47Season before serving with vegetables, Yorkshire pudding, and lashings of gravy.
  48. 48Season before serving with vegetables, Yorkshire pudding, and lashings of gravy.

Ingredients

  • chicken
  • chicken
  • chicken
  • herbs
  • herbs
  • herbs
  • garlic
  • garlic
  • garlic
  • potatoes
  • potatoes
  • potatoes
  • oil
  • oil
  • oil
  • seasoning
  • seasoning
  • seasoning
  • vegetables
  • vegetables
  • vegetables
  • Yorkshire pudding
  • Yorkshire pudding
  • Yorkshire pudding
  • gravy
  • gravy
  • gravy

Equipment

ovenknifepot