An easy, homely, very British dish, with chicken, potato and cider.
Ingredients
- 1 tbsp olive oil
- 1.5kg whole free-range
- chicken, quartered
- 6 medium white potatoes, quartered
- 1 tsp dried oregano
- 330ml scrumpy or cider
- 1 tbsp cranberry sauce
Method
- 1. Preheat the oven to 200°C/ fan180°C/gas 6. Pour the oil into a large roasting tin and place in the oven to heat up for a few minutes. Add the chicken and potatoes to the hot tin, season well and sprinkle over the oregano. Roast for 15 minutes, baste with the hot oil, then tip away any excess.
- 2. Pour the scrumpy or cider over the chicken and add cranberry sauce to the tin, stirring into the juices. Return to the oven for 30 minutes, until the chicken is cooked through and everything is browned. Divide between plates along with any pan juices and serve with steamed green beans and bread sauce, if you like.
Nutritional info
Per serving: 546kcals, 8.5g fat (1.9g saturated), 61g protein, 54.8g carbs, 6g sugar, 0.6g salt
Chef's tip
If this becomes a family favourite, you can add 3 dessert apples, cored and sliced into wedges, at step 2, to ring the changes.
Wine Recommendation
Cider would be lovely with this, but avoid anything too dry. A medium-dry style will be rich and food-friendly.