Simple Roast Chicken

Wash the chicken inside and out and pat dry. Make sure the skin is nice and dry so the skin gets crispy. Season well with salt and pepper inside, out and under the skin.

6 min

Mix the butter with the garlic, chilli and lemon rind. Season a bit with salt and pepper. Stuff the flavoured butter under the skin over the breast, legs and back. Stuff the lemon half into the cavity.

6 min

Pre-heat the oven to 400F. Toss the two kinds of potatoes in the bottom the the baking pan with the chilli, salt and pepper to taste and a generous helping of olive oil.

6 min

Place a rack over the vegetables. Position the chicken breast side up on the rack.

6 min

Bake for the first 15 minutes at 400F. Then drop the temperature and continue to cook for about an hour at 300F.

6 min

Halfway through cooking turn the chicken on its breast. Spoon over some of the juices.

6 min

Later, to check for doneness, pierce the thickest part of the chicken (the thigh). If the juices run clear the chicken is ready, if not continue cooking.

6 min

Serve chicken on a platter on the bed of roasted potatoes.

6 min