Total Steps
7
Ingredients
11
Tools Needed
5
Ingredients
- 1 large chicken (about 1.2kg)
- 0.5 stick butter, softened
- 5 cloves garlic, chopped finely
- 2 lemons lemon rind
- 1 teaspoon chilli flakes
- salt and pepper
- 0.5 lemon
- 4 Yukon Gold potatoes, sliced thickly into rounds
- 2 sweet potatoes, sliced into rounds
- pinch chilli flakes
- olive oil
Instructions
Step 1
Wash the chicken inside and out and pat dry. Ensure the skin is nice and dry so it gets crispy. Season well with salt and pepper inside, out, and under the skin.
Step 2
Mix the softened butter with the garlic, 1 teaspoon chilli flakes, and lemon rind. Season with a bit of salt and pepper. Stuff the flavored butter under the chicken skin over the breast, legs, and back. Stuff the lemon half into the chicken cavity.
Step 3
Preheat the oven to 400F. Toss the Yukon Gold and sweet potatoes in the bottom of the baking pan with the pinch of chilli flakes, salt, pepper to taste, and a generous helping of olive oil. Place a rack over the vegetables. Position the chicken breast side up on the rack.
Step 4
Bake for the first 15 minutes at 400F. Then drop the temperature and continue to cook for about an hour at 300F.
Step 5
Halfway through cooking (during the 300F cooking period), turn the chicken on its breast. Spoon over some of the pan juices.
Step 6
To check for doneness, pierce the thickest part of the chicken (the thigh). If the juices run clear, the chicken is ready; if not, continue cooking.
Step 7
Serve the chicken on a platter on the bed of roasted potatoes.