Judy’s roast chicken with crispy potatoes
Judy’s roast chicken with crispy potatoes

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, judy’s roast chicken with crispy potatoes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Judy’s roast chicken with crispy potatoes is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Judy’s roast chicken with crispy potatoes is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook judy’s roast chicken with crispy potatoes using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Judy’s roast chicken with crispy potatoes:
  1. Prepare 1 small chicken, around 1.2kg
  2. Make ready 4-5 potatoes (I used Albert Bartlett which are great for roasting)
  3. Take 3-4 tablespoons olive oil and salt and pepper to taste
  4. Take 3 garlic cloves
  5. Make ready 1 lemon
  6. Make ready Bunch fresh rosemary (I used 2-3 big sprigs from the garden)
  7. Take Preheat oven to 180 degrees centigrade. You will also need a roasting tin or oven-proof dish
Instructions to make Judy’s roast chicken with crispy potatoes:
  1. Finely slice the potatoes into rounds of about 4mm thin. You can choose to leave the potato skins on or not,
  2. Layer the base of your cooking dish with the potatoes - overlap slight but arrange in a single layer only. Drizzle with 1-2 tablespoons of olive oil and season with salt and pepper.
  3. Place the chicken on top of the potato slices. Make some incisions into the lemon, but keep whole. Place the whole lemon inside the chicken cavity’ with about 3/4 of the rosemary.
  4. Rub the chicken skin with some olive oil and some salt (this helps to crisp the skin). Flatten the garlic cloves and scatter over the potatoes with the remaining rosemary.
  5. Bake in the oven for about 65 minutes. The skin should be crisp and juices should run clear if you stick a sharp knife at the top of the leg.
  6. Leave to stand for 10 minutes before slicing the chicken and serving. On each plate make sure to share the crispy potatoes and the softer potatoes that have cooked under the chicken. I added a simple salad.

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