Perfect Sunday Roast Chicken with Crispy Roast Potatoes
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A methodical approach to roasting chicken with perfectly crispy skin and golden roast potatoes, achieved by precise timing and layering flavors with herbs, garlic, and hot oil.
00:45:00 total
Serves 4
medium
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Ingredients
- whole chicken - 1 whole chicken (stuffed with herbs and garlic)
- fresh herbs - watch the video to see (for stuffing the chicken)
- garlic cloves - watch the video to see (for stuffing the chicken)
- potatoes - watch the video to see (par boiled and roughed up for fluffy edges)
- hot oil - watch the video to see (to pour over chicken skin and potatoes)
- salt - watch the video to see (to season chicken skin and potatoes)
- vegetables - watch the video to see (to serve alongside)
- Yorkshire pudding - watch the video to see (to serve alongside)
- gravy - watch the video to see (to serve alongside)
Instructions
- Prepare the chicken: Stuff the whole chicken with fresh herbs and garlic cloves.
- Prepare the potatoes: Par boil the potatoes, then rough them up by shaking or scoring to create fluffy edges.
- Arrange chicken and potatoes: Place the chicken on a rack. Pour hot oil over the chicken skin so it drips down onto the potatoes below. Season the chicken skin with salt.
- Initial roasting: Place the chicken and potatoes in a preheated oven at 200°C (392°F) for 10 minutes to start crisping the skin.
- Baste potatoes and continue cooking: Remove from oven, baste the potatoes well with the cooking juices, then place the chicken back on top. Return to the oven at 150°C (302°F) for another 10 minutes to continue cooking.
- Rest chicken and finish potatoes: Remove the chicken and allow it to rest while the potatoes finish cooking. Baste the potatoes again and roast them at 180°C (356°F) for 12 minutes until golden and crispy.
- Final crisping: Strain the cooking oil, reheat it, and pour it over the chicken skin for a final crisp up.
- Carve and serve: Carve the chicken by cutting down the breastbone, removing the legs, then the breast meat close to the breastplate, and finally the wings. Cut the legs in half. Season once more before serving with vegetables, Yorkshire pudding, and gravy.
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