Crispy Chicken And Roasted Crushed New Potatoes Recipe

(16 ratings)

Crispy Chicken Platter with Roasted Crushed New Potatoes
Total Time1 hours
Nutrition Per PortionRDA
Calories524 Kcal26%
Fat14 g20%
Saturated Fat3.5 g18%


  1. 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.

  2. 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.

  3. 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.


  • 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