RECIPES

Roast Chicken with Herb Crusted Potatoes

Some days I need a break from the desserts. Especially after one week at a professional kitchen, breathing bread and all things sweet. It’s not that I can stay away from them for long but people have also been pestering me for quick dinner recipes that are healthy.

(Asking the wrong person I must say!)

But ironically, I’ve gone back to some fitness routines and hoping to become skinny again soon so I’m trying my best to eat healthy. I’m also working on a whole new project featuring healthy desserts because I know how hard it is to be away from them when you’re trying to lose weight.

So going back to the recipe that I’m posting today… Well, it’s not a stranger to anyone. Roast Chicken is as old as our forefathers I’m guessing. When you’re short on time, it’s the quickest dish you can whip up.

Every household has their own way of cooking Roast Chicken that they are proud of. I learned this recipe from my mum a few years ago, and this is my go-to Roast Chicken recipe. Simple ingredients yet the final result leaves you with a tender chicken and bold flavours that are so pleasing to your palate.

A few things to keep in mind while trying to get that perfect roast chicken would be rubbing salt all over the chicken before marinating it. If you can keep it overnight, it would be great but otherwise even an hour should be alright. This allows the salt to form a brine that can be absorbed by the meat. Also, remember to leave the chicken uncovered to end up with a nice, crisp skin.

It’s a really simple dish where the secret lies all in the marinade. The longer you rest your chicken in those sauces, the better your flavours that stand out. I’m not a fan of stuffing any kind of bird so this works well for me.

It is perfect for a quiet dinner at home with your special one and don’t forget the glass of wine! 😉

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Print Recipe
Roast Chicken with Herb Crusted Potatoes
One of my all-time favourite dinner dishes happen to be the classic Roast Chicken. Tender flesh, crisp skin bursting with flavours, you can't go wrong with this recipe. Sharing with you'll a few tips I've learned over the years on perfecting this beauty. Happy weekend guys!
Course main course
Cuisine british
Prep Time 30 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
For the marinade:
Course main course
Cuisine british
Prep Time 30 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
For the marinade:
Instructions
  1. Rub salt all over the chicken and refrigerate for an hour. Leave it uncovered, allowing the skin to become dry.
  2. Preheat the oven to 180 degrees Celsius.
  3. In a small bowl, whisk all the ingredients for the marinade and keep aside.
  4. Place chicken in a roasting pan and pour the marinade over it. Mix the marinade generously all over the chicken, inside and out so that the flavours get retained while baking.
  5. Refrigerate for 2-4 hours.
  6. Remove from fridge and cover with aluminium foil.
  7. Bake in the oven for 30 minutes at a high flame.This initial high heat will help brown the chicken.
  8. Lower the heat a bit and bake for an additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife. Cook till the chicken is nice and brown.
  9. Meanwhile, dice the potatoes. Add to a mixing bowl.
  10. Toss potatoes with olive oil. Season with herbs.
  11. Arrange on a baking tray. Bake at 180 degrees Celsius.
  12. Serve with the roast chicken and a glass of wine.
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