Roast chicken and potatoes
Photo by Annabel Langbein Media
Roasting a chicken is one of the simplest meals you can make - throw some potatoes around the sides (and other vegetables if you fancy - try onion wedges or pumpkin chunks) give it a good seasoning, salt and pepper and you're in business.
Be sure to check the chicken is fully cooked inside. Prick the flesh at the densest part by the thigh - the juices that flow out should be clear, not pink, and the juices inside the cavity should be brown not red. Always wash your hands well after touching raw chicken.
- Preheat oven to 180C fanbake. Rinse chicken, pat dry inside and out with paper towels and place in a large, shallow roasting dish. Squeeze the lemon halves over the chicken and place the skins in the cavity. Season chicken inside and out with salt.
- Roast chicken until it is golden, the juices run clear when it is skewered in the deepest part of the thigh, and the liquids inside are brown not red (50-65 minutes depending on size).
- While chicken is roasting, place potatoes in a large pot, cover with lightly salted water and bring to a boil. Reduce heat and simmer for 8 minutes. Drain thoroughly, then add the butter, oil or duck fat, cover and shake vigorously to roughen the edges of the potatoes.
- Transfer to the roasting dish and spread out in a single layer around the chicken (don't overcrowd the dish - if necessary divide between two roasting dishes). Roast until golden brown, crispy and cooked through (about 35-40 minutes).
- Remove cooked chicken from oven, cover with baking paper and a tea towel and rest for 10 minutes before carving and serving with roast potatoes.
More simple family recipes from Annabel
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