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• Roasted chicken with garlic potatoes

Roasted chicken with garlic potatoes

Always an impressive dish, a whole bird (eaten without the skin) provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.

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* serves: 4
* yield: 4 servings
* ready in: 1 hour 15 mins (15 mins Prep - 1 hour Cook)

Roasted chicken ingredients

* 1kg small potatoes, quartered
* 3 teaspoons olive oil
* 8 cloves garlic, peeled
* Salt
* 4 sprigs fresh rosemary
* 1 teaspoon dried oregano
* 1 teaspoon chilli powder
* Freshly ground pepper
* 2 poussins (500g each)
* 1 lemon, cut into 8 wedges

Roasted chicken preparation method

1. Preheat the oven to 210°C. Cook the potatoes in a large saucepan of boiling water for 5 minutes, to blanch. Drain.

2. Meanwhile, place the oil and garlic in a large baking dish and heat for 5 minutes. Add the potatoes, sprinkle with salt to taste, and bake for 15 minutes, turning as they brown. Scatter over half the rosemary leaves.

3. Combine the oregano, chilli powder and a grinding of pepper in a small bowl. Rub the poussins with the spice mixture. Place, breast-side-up, on the potatoes and roast for 30 to 35 minutes or until cooked through. Serve the birds halved, with the lemon, remaining rosemary sprigs and the potatoes.