Crispy Chicken And Roasted Crushed New Potatoes Recipe

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serves: 4
Skill: easy

Nutrition per portion

Calories 524 kCal 26%
Fat 14g 20%
  -  Saturates 3.5g 18%


  • 1 large free-range chicken, around 2.5kg, jointed

  • olive oil
juice of 2 lemons
  • large garlic bulb, cloves separated, unpeeled

  • 200ml white wine
lemon wedges, to serve
  • bunch fresh thyme
  • new potatoes


  • Heat the oven to 200C, gas 6. Put the chicken pieces in a large bowl and toss in a little oil and the lemon juice and lots of salt and pepper. Put into a big roasting tin – you don’t want to crowd it or it won’t crisp up all over. Tuck under the garlic and thyme. Pour the wine around it.

  • Roast for 1 hour – check halfway through as you may need to move the pieces around. Serve on a platter, season again and add lemon wedges, zest, a little more olive oil and fresh thyme leaves.

  • For the roasted crushed new potatoes, steam them until just tender, lightly crush with a fork then put in a roasting tin and add a good slug of olive oil and some sea salt. Toss well, roast for 40 minutes with the chicken and serve with deep-fried sage leaves – fry in a shallow pan with hot oil for a few seconds.

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(16 ratings)
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