Sunday Roasted Chicken and Potato’s recipe. Best family lunch or dinner for, Thanksgiving or Christmas with roasted potato’s, vegetables.

Sunday Roasted Chicken and Potato’s.

A Lunch or dinner for a family meal on a Sunday is a tradition in my family. My father used to love cooking and would make the amazing meat roasts and some times a roasted whole chicken with roasted brown potato’s. Which was my mothers specialty and till this day long for them.

There are different ways to make a roast chicken and I am sure you can go all out. But this is the way we roast the chicken. Great Thanksgiving alternative to turkey.

Ingredients.

The ingredients for this lunch starts with a uncooked whole chicken. Some onion and herbs and spices. A lemon to cut and place inside the chicken. (follow the recipe attached)

How To.

Cut the lemon in quarters and stick half of it inside the chicken with some garlic mashed cloves or garlic flakes. First baste the chicken with olive oil. Sprinkle garlic, salt and pepper and rosemary herbs over the chicken skin.

Have the oven heated to about 180 Deg.C.

Then we normally place the chicken in a roasting pan with some olive oil.

Peeled potato’s for roasting. Or you can have clean whole potato’s and also add some onions. All together in a roasting pan.

I love to add dried fennel to the herbs for roasted potato’s. Fennel gives that liquorish taste which is sweetening. Sprinkling the chicken and the potato’s with some Worcestershire sauce or soya sauce to brown the potato’s. My fathers secret addition for more taste.

Roast the chicken and potato’s until done and turning the potato and chicken once. basting them halfway for them all to brown and be spiced.

A final roasted chicken and potato dish for a Sunday lunch with some vegetables. lovely and brown and ready to eat with family. yummy enjoy.

Make this mint sauce with some yogurt for a tasty sauce for chicken. —-> Easy Mint Sauce for Lamb

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Sunday Roasted Chicken and Potato’s

Print Recipe

Sunday Roasted Chicken and Potato’s. A lunch for any occasion such as Thanksgiving or Christmas with roasted chicken, potato’s, vegetables.

Prep Time: 30 min
Cook Time: 60 min
Total Time: 90 min
Yield: 6

Ingredients

1 x whole Chicken

6 x peeled potato’s cut into thirds

2 x onions (cut or slices)

1 x lemon

Rosemary (dried)

Fennel (dried)

Salt and pepper

Garlic (dried or crushed cloves)

Worcestershire sauce or soya sauce.

Olive oil

Instructions

Clean and baste the chicken with olive oil then spice the chicken and insert half a lemon inside with some garlic and a piece of onion.(I use plenty garlic).

Heat the oven ready to roast at 180 Deg. C.

Peel or clean your potato’s cut them into thirds if they are large then quarters. (depends how you would like to eat them)

Add olive oil to roasting pan and place the chicken in the middle then add the potato’s around the chicken in the olive oil.

Add your cut up onions between the potato’s then sprinkle your dried fennel garlic and salt and pepper over the potato’s. Than drizzle your Worcestershire sauce or soya sauce over the potato’s and chicken.

Roast for almost a half an hour then turn the chicken and potato’s over to brown on the other side.

At this stage you can baste and drizzle more sauces and olive oil over the chicken to keep moist.

Roast further until done. Should take an hour in a normal oven.

Check regularly by the inner leg of the chicken to see if it is cooked. (no red meat showing) The potato’s should be soft and brown.

Notes

When all has been roasted, remove the oil from the pan and leave the little pieces of onion and roasted potato stuck to the roasting pan. Return the pan to a stove top and pour some hot water in to make a gravy. Mix Mazena (cornflour) Bisto gravy powder in a paste and stir into the boiled roasting pan to make a tasty gravy for the meal.

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