WHOLE ROASTED CHICKEN AND POTATOES

There is nothing more comforting than a deliciously succulent roast chicken, tender and juicy from the inside and crispy from the outside. 

INGREDIENTS

• 1 whole chicken

• 6 medium potatoes, peeled and chopped

• Mushrooms, onions, carrots and any other vegetable you like to add to it

• Fresh thyme

• 1/4 cup olive oil

• 1 tablespoon dried oregano

• Salt and pepper, to taste

PREPARATION

1. Preheat oven to 220°C.

2. Thoroughly season the chicken with salt and pepper, and rub a little white vinegar on it to get rid of any odour.

3. Season potatoes and vegetables with salt and pepper as well.

4. Place the chicken in a roasting pan with the fresh thyme, and surround it with the potatoes and other vegetables.

5. Then drizzle with the olive oil and oregano, massaging it into the skin of the chicken. Add more olive oil if needed.

6. Place in the oven to roast for approximately 60 to 70 minutes.

7. Halfway through, baste the chicken by coating it with its juices using a spoon.

Notes:
With this recipe, you can choose to add a variety of herbs depending on the flavors you prefer.

You could add butter to the chicken before roasting, but I personally feel that butter makes the chicken dry out faster.

You could add rosemary to the potatoes as well as a squeeze of lemon or lemon slices for a tangy flavor.

You could also add garlic or other spices to the marinade.