This has got to be the easiest, tastiest chicken recipe in the world.
Definitely a new favourite of mine and once you’ve tried it I’m sure it will be on your list too!
This recipe makes succulent, perfect, golden, crispy skinned roast chicken and the most flavoursome, juice soaked potatoes. You don’t even need to make gravy! What’s more, it’s sinfully easy to make. I’d go so far as saying it’s the laziest recipe you could hope for with only the most minimal amounts of prep required. You’re going to love it!
A good roast chicken is always something I’m only too happy to make for dinner. Not just because it tastes so incredibly amazing and will satisfy even the pickiest of eaters, but because there are always leftovers and I get to make a second (and sometimes third) meal out of Mr. Chicken so he doesn’t go to waste. Waste not want not is a motto that is becoming a big driving force behind my style of cooking of late and resulting in a lot of ‘leftover’ recipes – which I’ll try and post on here.
Normally I will immediately turn to my foolproof slow cooked recipe when it comes to a chicken roast but with impending motherhood I’ve been looking to simplify cooking even further. Less time spent in the kitchen on prep, less time spent cooking, less time spent washing and cleaning afterwards. And so, one pot cooking has become something I have been trying to do more of. Make sure you give it a go too, you’re going to love it!
To make this heavenly chicken for 4 people you’ll need:
1 chicken around 1.8-2kg
1kg baby potatoes (Maris Piper’s are a good all rounder)
50g salted butter
1 garlic bulb
3-4 springs of fresh rosemary
4 sprigs of fresh thyme
Maldon salt, freshly ground black pepper
1. Place your potatoes in a saucepan of cold, salted water and put on a high heat. Bring to the boil and then allow to simmer for a couple of minutes until they are starting to get tender. Check by piercing them with a knife, they should only offer a little resistance. Drain the potatoes and leave them to steam dry for a minute while you get on with step 2.
2. Choose a baking dish large enough to just hold the potatoes in one even layer, not too tight together. Add 30g of the butter to this dish and place it in an oven at 180C fan/350F until melted. Remove from the oven and add 1 lemon (sliced in half), half the cloves of garlic from the bulb (crushed but skin on) and the sprigs of rosemary and thyme.
3. Add the potatoes and give it all a good stir so they get covered in butter.
4. Place your chicken on top of the potatoes. Stuff it’s bottom full of the remaining 20g of butter, the lemon (sliced in half), garlic (crushed but skin left on) and herbs. I make sure to use one half of the lemon to ‘plug up’ the cavity.
5. Drizzle a little olive oil over the skin of the chicken. 1-2 tbsp worth. Then sprinkle liberally with salt and freshly ground black pepper.
6. Bung your baking dish in the oven, which should now be to temperature. Leave this to cook happily away for 1 hour while you sit down and put your feet up and indulge in a glass of something chilled.
7. After an hour, take the dish out of the oven. Remove the chicken from on top of the potatoes and set aside on a plate. Take a fork and squish all the potatoes a little bit just enough to break the skins. This will allow them to absorb all the lovely chicken juice which has been cooking out into the bottom of the dish. Give it a good stir to make sure everything is coated in yummy buttery chickeny juice. Then place the chicken back on top. Add any juices left on the plate that came out of Mr. Chicken into the pan too!
8. Turn the oven down to 160C fan/320F and pop the chicken back into the oven and cook away for another 40-60 minutes. To check if it’s cooked through, pierce between the leg and body and see if the juices run clear. If so, then turn the oven off and allow the meat to relax with the door open for 10 minutes while you make sure your accompaniments are plated up and everyone has a drink in hand.
Then take this little beauty to table.
The smells drifting through the air will get everyone drooling.
The fresh lemony scent of summer. The fragrant hint of garlic and herbs. Absolutely perfect!
And these juicy little potatoes…
Serve with whatever takes your fancy. I love French beans and carrots but a salad would be perfect on a hot summers day whilst sat outside in the sunshine. Whichever you choose, just make sure to drizzle over some of the tasty chicken juice from the bottom of the pan!
You won’t look back once you’ve cooked this one pot wonder!