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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Here’s a low-fat dish that’s bursting with richness, flavour and calcium.
  • Quantity: 4 SERVES yield: 4 servings
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Ingredients

1 kg small potatoes quartered
3 teaspoon Olive Oil
8 clove garlic peeledSalt
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

Preparation

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.

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