Roast Chicken with Lemon Potatoes and Salsa Verde
Potatoes roasted in chicken fat and coated in a mustard-garlic marinade make the perfect accompaniment to a whole, juicy roasted chicken, served with a side of fresh, zingy Italian green salsa verde
Servings: 4 - 6
Ingredients
Roast Chicken
- 1 large chicken
- 600g small potatoes
- Sea salt flakes, preferrably Maldon
Lemon Mustard Potato Marinade
- 1 tsp garlic powder, or 1 fresh garlic clove, crushed
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tsp dried oregano
- Salt and pepper
Salsa Verde
- 1 x The Best Italian Salsa Verde, recipe here
- Chill sauce to serve (optional)
Instructions
- Heat the oven to 200°C
- To butterfly (spatchcock) the chicken, place it breast-side down on a cutting board and use sharp kitchen shears to cut along both sides of the backbone, removing it completely. Flip the chicken over and press down firmly on the breastbone to flatten it for even cooking
- Season each side of chicken with salt then transfer to an oven roasting tray, laying flat skin side up. Set a timer to 30 minutes and start roasting.
- Prepare the salsa verde: recipe and instructions here.
- Combine all ingredients for the potato marinade in a small bowl. Set aside.
- Peel the potatoes and cut them in half lengthways. After the chicken has roasted for 30 minutes, remove the tray from the oven and arrange the potatoes around the chicken, rolling them in the rendered chicken fat to coat. Return the tray to the oven and continue roasting for an additional 15–20 minutes, or until the chicken is fully cooked through
- Remove the tray again from the oven, transfer the chicken to a large plate and allow it to rest whilst you continue to cook the potatoes.
- Toss the potatoes around the roasting pan to coat them once more in the chicken fat. Season with sea salt flakes, then spoon the lemon-mustard marinade into the pan. Toss again to ensure each potato is evenly coated. Return to the oven for a final 10 minutes, or until the potatoes are golden, crispy on the outside, and tender all the way through
- Carve the chicken into 6 or 8 pieces. Serve with the lemon-mustard potatoes, the salsa verde, and a side of chili sauce if you like a bit of heat. A fresh crisp freen salad would also pair nicely.