A delicious roasted chicken cooked in the oven served with juicy potatoes.
Ingredients
2.20 kgr Whole chicken, raw
2.00 kgr Old potatoes, Maris Piper, raw
50.00 ml Olive oil
0.50 cups Mustard, smooth
1.00 tablespoon (tbsp) Salt
1.00 tablespoon (tbsp) Pepper, black
1.00 tablespoon (tbsp) Thyme, dried, ground
0.50 cups Lemon juice, fresh
5.00 item Garlic, raw, cloves, item
1.00 item Stock cubes, chicken, average, item
300.00 ml Water, distilled
Preparation
Preheat the fan oven to 200oC.
Prepare the chicken by cleaning it. Pull out the giblets and the kidneys. Trim the excess fat and gristle around the neck and tail area with a sharp knife. Finally, rinse the chicken inside and out with cold water.
Place it into a big roasting tin in a position that helps it dry from the excess water. Leave it there for a couple of minutes and start the preparation of the potatoes.
Peel the potatoes from their skin and cut them into big pieces.
Transfer the potato pieces to a bowl. Mix them with 1/2 tablespoon of salt, pepper, and dried thyme.
Use 20ml of the olive oil and half of the mustard and add it to the potato mixture. Mix well and let it aside.
Remove the excess water from the roasting tin and continue the preparation. Cover the chicken with the rest of the mustard. Add the rest of the salt, pepper, and dried thyme. Salve the chicken with the rest of the olive oil.
Transfer the bowl with the potatoes into the roasting tin and place them evenly.
Place the chicken on top of the potatoes. Breast chicken should be upwards.
Dilute the chicken cube in 300ml warm water and add it to the roasting tin. The water will help the potatoes to boil and get softer.
Put the roasting tin in the oven and cook it for approximately 1.5 hours.
After 1 hour of cooking, add the lemon juice evenly to the potatoes. Keep cooking for another 30min.
When cooking time is over, remove it from the oven, and let it rest for 5-10 minutes.
