Roast Potato & Chicken

By Bamidele Wale-Oshinowo

Have the whole family sit together at lunchtime to enjoy this tasty traditional roast chicken and potatoes this holiday.

Ingredients

5 tablespoons butter

16 medium Irish potatoes

8 garlic cloves

8 spring onions

Salt (preferably sea salt)

Chicken seasonings

Thyme

Whole chicken

Olive oil

Preparation

-Preheat the oven to 190^oC

-Put the potatoes in boiling salted water, add some chicken seasonings to improve its taste and cook for 7-8minutes until almost cooked. (Please note that the potatoes should still be firm when pierced with a knife).

-Put the butter for the roast potato in a small roasting tin and heat in the oven for 5 minutes.

-Add the drained potatoes to the tin of hot melted butter, thyme, salt, seasonings and mix until the potatoes are well coated with the fat.

-Return the tin to the oven and roast for about 45-60minutes.

-For the roast turkey, preheat the oven to 200^oC.

-In a separate roasting pan, place in a non-stick baking paper. Place the whole chicken in the pan, brush with 1 tablespoon of olive oil, squeeze 1 lemon juice wedge over the chicken, repeat the process with another lemon juice wedge.

-Lightly mince the garlic clove and rub over the chicken, add big red peppers, black pepper, salt and seasonings.

-In a small bowl, put in some diced onions, olive oil, big red peppers, oregano leaves, lemon and lime wedges.

-Place the bowl around the chicken in the roast pan, cover with foil and bake for about 40-45mins, and then remove the foil.

-Bake for another 30minutes (until golden brown). Use tongs to squeeze the juice from both the lemon and lime wedges over the chicken and bake further for 10 minutes (by then, the juices should run clear when the chicken thigh is pierced with a knife).

Your chicken is ready to serve!