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–+ servings
a tray of roasted chicken and potatoes with green salsa verde on a white marble table
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Roast Chicken with Lemon Potatoes and Salsa Verde

These potatoes roasted in chicken fat then covered in a mustard-garlic marinade are the perfect accompaniment to a whole juicy roasted chicken, served with a side of fresh zingy green Italian salsa verde.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Servings: 4 - 6

Ingredients

Roast Chicken

  • 1 large chicken
  • 600 g small potatoes such as Fingerling
  • 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

Instructions

  • Heat the oven to 200°C
  • Butterfly chicken by removing the backbone. See the instructional video here.
  • 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 salsa verde: recipe and instructions here.
  • Combine all ingredients for the potato marinade in a small bowl. Set aside.
  • Peel potatoes and chop in half lengthways. After 30 minutes of roasting the chicken, remove the tray from the oven and spread potatoes around the chicken rolling in chicken fat. Return to the oven and continue to roast for a further 15 - 20 minutes or until the chicken is 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 potatoes around the roasting pan to cover again in chicken fat. Season with sea salt flakes then spoon lemon-mustard potato marinade into the pan. Toss potatoes around again covering each potato evenly in the marinade. Return to the oven for a further 10 minutes or until potatoes are crispy outside and beautifully cooked through to the center.
  • To finish: Carve chicken into 2, 4, 6 or 8 pieces. Serve alongside lemon-mustard potatoes and a bowl of salsa verde. Additionally, some fresh green salad leaves would pair nicely.