Roast Chicken with Crunchy Roast Potatoes Traybake - This is a great dinner for a cosy night in.
In this recipe, Roast Chicken is slathered in a Herby Garlic Lemon Butter. Then it is oven roasted to golden crispy perfection and it remains juicy on the inside.
It is served alongside the most divine crunchy on the outside fluffy on the inside roast potatoes that are cooked alongside the chicken in the tin! This is one of the BEST meals ever.
Bring stock to a boil and add Potatoes.
Par boil for 10 minutes.
Meanwhile preheat the oven to Gas mark 9/240 C.
Add Oil to a deep large thick oven tray and place into the oven to warm up.
Drain Potatoes in a colander. Set aside for 5 minutes. Place them back into pot. Sprinkle over Cornflour. Put lid on the pot and shake to rough up the edges. Season with Salt.
Add Potatoes carefully to the hot oil in the tin and cook for 10 minutes.
Turn the heat down to Gas Mark 7/220 C.
Season the Chicken inside and outside.
Combine Butter, Garlic, Tarragon, Salt and Pepper in a bowl and mix together to form a flavoured butter.
Loosen Chicken skin with your fingers.
Push butter underneath the skin and add any remaining butter on top.
Add the Lemon to the Cavity and tie the legs together using twine.
Drizzle Oil over Chicken and rub in. Season.
Add Chicken and remaining Garlic in skins to tin. Nestle the Chicken on top of the Potatoes. Cook for 20 minutes.
Turn heat down to Gas Mark 4/180 C.
Cook for 1 hour to 1 hour 15 minutes until the Chicken is golden brown. Baste a couple of time during cooking. If the skin isn't colouring, crack the heat up for 5 - 10 minutes or place under a grill for 1 - 2 minutes.
Rest for 10 minutes.
A 2 kg Chicken needs to be cooked for 1 hour 15 mins at 180C/GM4 and 10 minutes at 220C until the juices run clear.
For any Chicken, it needs to be cooked for 20 minutes for every 500g/1lb at 180C.
I don't think it does. The herby Garlic Butter is enough but if you would like to serve it with a gravy then once the chicken has rested, remove it along with the potatoes to a serving platter.
Place the tray with the juices onto the hob squeezing out the garlic from the cloves.
Then as the liquid comes to a simmer, scrape the tin with a wooden spatula to remove all the crusty bits from the bottom of the tin.
You can add a little flour to thicken if needed and you can sieve the gravy too. You can also top the juices up with chicken stock.
Potatoes - Parboil the Potatoes for 10 minutes in either salted water or chicken/beef stock. If the edges don't look rough/blurred, boil them a little longer. This is what creates crunch.
Cornflour - Cornflour adds to the crunch but Semolina or Plain Flour also work.
Butter - Use most of the butter under the skin for max flavour.
Chicken Broth - Use the leftover carcass and simmer with stock and veg such as carrots, celery/herbs/garlic to make a broth. Simmer for an hour.
This chicken can be kept in the fridge raw for up to 2 days.
The cooked chicken can be kept in the fridge for up to 4 days.
This chicken can be frozen in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then roast as per instructions.
It can be frozen cooked too. Thaw overnight and gently reheat on the stove top or in the oven.