Aphrodite's roast chicken
serves
4
Aphrodite's roast chicken
Entertaining doesn't have to be stressful, and this roast chook proves just that. This is an edited extract from A Table for Friends:
The Art of Cooking for Two or Twenty by Skye McAlpine (Bloomsbury, $49.99).
Ingredients (6)
- 4 small desiree potatoes, thinly sliced widthwise to 5mm thick
- 1/3 cup (80ml) extra virgin olive oil
- 1 (1.4kg) small organic chicken, pat dry with paper towel
- 1 small lemon
- 1 bunch rosemary
- 2 garlic cloves, unpeeled
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 180 °C.
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2.Arrange the potatoes in a single layer over the bottom of a large roasting dish, overlapping them. I do this in a round 32cm tarte Tatin dish, but whatever you have on hand will do. Drizzle with 1 tbs of the olive oil and season liberally to taste.
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3.Place the chicken in the middle, on top of the potatoes. Prick the lemon all over with a fork and place it in the cavity with half the rosemary. Drizzle the remaining 1/4 cup (60ml) oil over the chicken, then rub it into the skin with a very generous pinch of salt. Lightly crush the garlic cloves and scatter them over the potatoes with the remaining rosemary.
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4.Roast for 60-70 minutes until the skin is crisp and golden and the juices run clear when you insert a knife into the thickest part of the bird (between the leg and the body). Allow to rest for 10 minutes before carving, then serve with the potatoes.
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