When I tell you that this is the easiest, most comforting roast chicken and potatoes, I’m telling the truth! It all goes in one pan so the clean up is even easier.
Serves 4 people.
Ingredients
2 brown onions, chopped into thick slices
2 large potatoes, chopped into bite-size pieces
salt
3 tsp vadouvan spice blend/ curry powder
oil of choice
1 whole spatchcocked chicken
1 whole garlic bulb
Method
– Preheat the oven to 200°C / 180°C with a fan.
– Place the onions and potatoes in a large roasting tray. Sprinkle over a ¼ tsp salt and 1 tsp spice blend. Drizzle in oil and use your hands to give it a good mix.
– Pierce your chicken all over. Sprinkle over a ¼ tsp salt and 1 tsp spice blend. Drizzle in oil and massage it into the chicken. Repeat this process with the other side.
– Place the chicken on top of the onions and potatoes. Break up the whole garlic bulb into cloves, leave the skin on, and place them in the corners of the tray.
– Place the tray in the oven and roast for 1 hour.
– Remove the tray from the oven and lift the chicken slightly whilst you toss the onions and potatoes underneath.
– Increase the oven heat to 220°C / 200°C with a fan. Place the tray back in the oven for 15 minutes.
– Remove the tray from the oven and cover it in tin foil. Let it rest for 10-15 minutes before you serve.