AMIEs Roasted CHICKEN with roasted POTATO
AMIEs Roasted CHICKEN with roasted POTATO

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, amies roasted chicken with roasted potato. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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AMIEs Roasted CHICKEN with roasted POTATO is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. AMIEs Roasted CHICKEN with roasted POTATO is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have amies roasted chicken with roasted potato using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make AMIEs Roasted CHICKEN with roasted POTATO:
  1. Prepare 1 kg whole chicken
  2. Make ready 4 tbsp olive oil
  3. Get 3 clove garlic, sliced finely
  4. Make ready 2 tbsp rosemary, finely chopped
  5. Take 1 tbsp chopped sage
  6. Get 1 salt and ground black pepper to taste
  7. Prepare 1/2 cup dry white wine (optional)
  8. Make ready 1 rosemary sprigs

Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. Slice the garlic in two lengthways then make small cuts in the chicken and insert the garlic. Rub the chicken all over with salt, pepper and mayonnaise and sprinkle with herbs and place in a roasting tin. In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt.

Instructions to make AMIEs Roasted CHICKEN with roasted POTATO:
  1. Preheat the oven to 180ºC (360ºF). Wash the chicken under cold running water and dry with paper towel.
  2. Combine the oil, sage, and rosemary in a small bowl and season with salt and pepper. Rub the the herb mixture over the chicken. Put the sliced garlic inside the cavity. Place the chicken in a roasting pan.
  3. Place the washed potatoes in a large bowl. Add the oil, rosemary sprigs and garlic, and toss well to coat. Season with salt and pepper.
  4. Arrange the sliced potatoes around the chicken, in a roasting pan. Cook in the oven for 50 minutes, basting occassionally with the pan juices, until both are tender and golden brown.
  5. Slice the chicken into pieces. Transfer to a serving platter with roasted potatoes. Pour the pan juices over the chicken and serve.

Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables. Spread remaining butter all over chicken. Sprinkle with black pepper, lemon pepper, and paparika to taste.

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