One pot Christmas chicken served with roast potatoes
Serving: 4
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Directions
- Preheat the oven to 180°C.
- Pat the chicken dry with paper towels and rub with 60ml (¼ cup) of the oil. Season well and place on a large roasting tray.
- Drizzle with half of the lemon and stick the onion and 1 bay leaf in the cavity of the chicken. Sprinkle with the oregano and pour 60ml of the stock into the pan. Cover with foil and roast for 50 minutes.
- Remove the tray from the oven and arrange the potatoes, garlic and 1 bay leaf around the chicken, drizzle with the remaining oil, lemon juice and season with extra oregano. Cover with foil and continue to roast for a further 40 minutes.
- Check the chicken and turn the potatoes over occasionally adding more stock if the tray gets too dry. Increase the oven to 220° and roast for a further 10 minutes until the chicken skin crisps up. Let the chicken rest, covered for 10 minutes before carving and serving with the potatoes.
Ingredients
- 2 kg whole chicken
- 25 ml (½ cup) sunflower oil
- Salt and pepper, to taste
- Juice of 2 lemons
- 2 large onions, peeled and halved
- 2 bay leaves
- 15 ml (1 tbsp) dry oregano
- 150 ml chicken stock
- 4 large potatoes, peeled and quartered
- 4 large garlic cloves, crushed