Sunday Roast Chicken and Potatoes

Hello all:)  Growing up, our Sunday lunch was always beef roast, rice, gravy, peas, etc;)  Paul’s English Sunday lunch was (and still is) a roast chicken, roast potatoes and Bisto gravy.  Mum will usually make little green peas and carrots to go with it; however,  Paul isn’t fond of the later 2 so it’s usually just chicken and potatoes here. It’s so easy to make and always makes him happy:)  So that’s what I’m sharing with yall today. Hope your weekend was great. Have a wonderful week!

OK, HERE’S What You Need:

1 Whole Chicken  - I usually get a  4 pound chicken

Yukon Gold Potatoes – I use about a pound and a half

Salt, Pepper and Veg Oil

HERE’S What you Do:

Take out the giblets and wash your chicken well. Pat dry inside and out. Salt and pepper the inside and out generously.  Place the chicken (breast side up), in a roasting pan of your choice that has a bit of veggie oil in the bottom.  Drizzle a little oil over the chicken and place into a 350 degree oven for 2 hrs.

Meanwhile, peel and cut (into 2×2 pieces). Place them in a boiler, cover with water and salt.  Boil until juuuuust almost tender.  You don’t want them falling apart. Drain. This is where I scuff them up a little bit. Place the colander  over the top of your boiler full of potatoes.  Shake up and down a little to make the outer potato scuffed. This makes the potatoes crispy when you roast them.  Coat a roasting pan with oil. Drizzle potatoes with oil and place in the same oven as your chicken.  Continue roasting both for the duration of the 2 hours (chicken cooking time).  By the time the 2 hours is up, if your potatoes are not as brown on top as you’d like, just turn your broiler on and let them brown up quickly (don’t turn your back on them! It won’t take long at all once you are at this point).

Put a nice salad on the table and you’re done:)   Eat, enjoy your family time and then, when it’s over, make the kids wash up:)