Roast chicken with potatoes

Ingredients

• 1500 g Chicken (whole chicken)
• 800 g Potatoes
• 1 unit(s) Lemon
• 30 g Garlic
• 1 g Bay leaf
• 40 ml Olive oil

Salt and pepper to taste; water as directed. Unpriced: not assumed free.

Method

1. Preheat oven to 200°C. Peel and slice potatoes 1 cm thick; wash and halve lemon. Peel garlic.
2. Place potatoes, garlic and bay in a dish with 150 ml water and half the oil. Pat chicken dry without washing and place on top; rub with remaining oil, lemon and salt. Wash hands and surfaces.
3. Roast 60–70 minutes, basting halfway. Add a little water if the dish dries out. Time depends on chicken size.
4. Check with a thermometer that the thickest part of the chicken reaches 75°C, away from the bone. Cook longer if needed.
5. Rest 10 minutes. Remove bay and carve chicken with clean tools; serve with potatoes.