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Kate's Roast Chicken with Potatoes
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Kate Rao got this recipe from Jamie Oliver's website and then made it her own. She says, "This is one my families favorite recipes, and while it takes time to cook, it is super easy to prepare."
1 whole chicken
freshly ground black pepper
5 large potatoes with skin, scrubbed clean
1 whole bulb garlic , broken into cloves with skin on
1 handful fresh thyme
1 handful fresh rosemary sprigs , leaves picked
Rub the chicken inside and out with a generous amount of olive oil, salt and ground black pepper.
Preheat your oven to 375ºF.
Bring a large pan of salted water to the boil. Cut the potatoes into 1 inch cubes with skin on, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain.
While the lemon is still hot, carefully stab it about 10 times and push the whole lemon and the thyme into the chicken cavity, then put the chicken into a roasting tray with and cook in the preheated oven for around 45 minutes.
Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes and garlic into this with the rosemary leaves and a bit more olive oil. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back into the center of the pan.
Cook for a further 1 hour or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear. The time will depend on the size of the chicken.)
I recommend eating with your favorite big salad.