Easy chicken and potato roast
- December 2007
- Serves 4
- Takes 5 minutes to make and 45 minutes in the oven
An easy, homely and very British roast, with chicken, potato and cider. This recipe will quickly become a family favourite.
- 8.5g (1.9g saturated)
- 54.8g (6g sugar)
- 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
- 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.
- 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.
If this becomes a family favourite, you can add 3 dessert apples, cored and sliced into wedges, at step 2, to ring the changes.
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