Roasted chicken and fingerling potatoes recipe - Choithrams

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Calories
200

Fat
3.5g

Protein
16g

Carbs
21g

Sugars
1.8g

Calories
200
Fat
3.5g
Protein
16g
Carbs
21g
Sugars
1.8g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
200
Fat
3.5g
Protein
16g
Carbs
21g
Sugars
1.8g

Roasted chicken and fingerling potatoes

Prep Time
20 Mins
Cook Time
120 Mins
Serves
6

About

Perfect fluffy potatoes alongside protein-packed lean chicken

Ingredients

900g Fingerling potatoes
6 Garlic cloves
4 tbsp Olive oil
2 large Sprigs rosemary
2 tsp Salt
2 tsp Pepper
1 large Whole chicken
1 tsp Garlic powder
1 tbsp Dried oregano

Method

Preheat the oven to 175°C and insert the Easy-Lift Tray into your Copper Chef Bake and Crisp Pan.
Place the potatoes and garlic in the pan, in a single layer and drizzle two tablespoons of the olive oil onto the potatoes.
Remove the rosemary leaves from the sprigs and sprinkle over the potatoes. Season with salt and pepper.
Place the Crisping Basket over the potatoes and put the whole chicken onto the Crisping Basket.
Drizzle the remaining olive oil over the chicken and season with the remaining ingredients.
Bake for two hours, or until the juices from the chicken run clear. Serve with fresh vegetables of your choice.

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Potato Net 2.5kg

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Garlic China ≈ 450g

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Rafael Salgado Extra Virgin Olive Oil Bottle 250ml

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Sprig Mango Jalapeno Sauce 60g

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Nezo Himalayan Salt 500g

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Bird Chilli Green Thailand ≈ 100g

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Whole Fresh Chicken

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Natco Garlic Powder 100g

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