The Best Roast Chicken
I do not understand why the simple roast has been subjected to being a weekend meal. Why? I can think of nothing simpler and with immpresssive results, that requires no stirring, watching or multiple pots, to achieve a glorious result. Humble enough for everyday, yet just as elegant for company.
This chicken embodies everything about my Mediterranean cuisine, with a little Greek twist. I like to add olives and sometimes, even cubed, Feta cheese.
If you love garlic and lemon you will love this recipe.
At home I do not use any measurements, after you make this a few times, as with most recipes, you will instinctively add what you love in less or more quantities. So go ahead, put all the ingredients in the baking tray the night before, cover and forget about it.
When ready to start dinner, pop it in a pre-heated oven for about 1 hour and 10 minutes, and forget about it.
Serve straight from the pan or get fancy, and plate it up on a platter, making sure to pour all the delicious pan drippings on top. If chicken has come straight from the refrigerator, I suggest you let it sit at room temperature, 1 hour before roasting.
I like to serve this with a simple salad and white rice.
The Best Roast Chicken and Potatoes
1 Chicken, about 1½ kg, Free range and cut in half lengthwise.
6 Potatoes, medium. I like Maris Piper, Russet,or Idaho variety