Let’s Get Baked!!!

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Okay, so not really as advertised…but I got your attention right? And…I can definitely think of a few creative ways to tweak this recipe…

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This meal came about because I’m now living in a teeny tiny condo and space is high on the shortlist of luxuries. I’m all about minimizing mess, plates, utensils and maximizing TASTE!!! This plus a salad and dinner is served!!! Winner, winner, chicken dinner!

Roasted Chicken

  • One 3-4 lbs chicken, cleaned and trimmed

Marinade

  • 1 tsp smoked paprika
  • 2 tsp piri piri seasoning (use chili powder if you can’t find piri piri)
  • 1 tsp dried oregano
  • Juice of 1/2 a lemon
  • 1 tsp honey
  • 1 tsp salt
  • 1 tsp pepper
  • Dash of hot sauce…or more
  • 2 cloves garlic, minced
  • 1/4 cup olive oil

Potatoes

  • a few sprigs of rosemary and/or thyme
  • 1.5 lb of mini white potatoes or enough to line the bottom of your roasting pan
  • Olive oil and coarse salt

Place the potatoes in a pot and cover with water. Bring to a boil and cook for 15 minutes or until soft. Drain and set aside

Preheat your oven to 450°F and place an oven proof dish in the oven to get piping hot!

In the meantime, place all the marinade ingredients into a food processor or blender. Blitz until smooth and rub it all over and inside the cavity of the chicken. Tie up your chicken with twine and set aside to marinate while you prepare the rest of the meal.

Smash the potatoes using the back of a fry pan so that the insides squish out. This is surprisingly fun and therapeutic…even for a full grown adult.

Remove the hot dish from the oven and pour a generous glug of olive oil to line the bottom. Give the dish a generous pinch of kosher salt. Place the flattened potatoes into the dish and drizzle with a bit more olive oil and another dash of salt.

Stuff the fresh rosemary and thyme into the cavity of the bird and place it over the potato ‘nest’. Roast for just over an hour or until the juices run clear when you tip the chicken. Reduce the oven temperature to 400°F after the first 15 minutes of roasting.

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Untie your bird, carve and devour with lots of crispy potatoes…oh, and that salad.

 

 

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