Recipe of Favorite Judy’s roast chicken with crispy potatoes
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Award-winning Judy’s roast chicken with crispy potatoes. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Judy’s roast chicken with crispy potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Judy’s roast chicken with crispy potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Judy’s roast chicken with crispy potatoes is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Judy’s roast chicken with crispy potatoes estimated approx I hour 10 minutes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Judy’s roast chicken with crispy potatoes using 7 ingredients and 6 steps. Here is how you can achieve that.
My friend Judy shared this recipe as a quick and easy way to create a roast chicken dinner. The chicken cooks on top a thin layer of potatoes so you end up with a mixture of crispy and soft potatoes and delicious roast chicken.
Ingredients and spices that need to be Prepare to make Judy’s roast chicken with crispy potatoes:
- 1 small chicken, around 1.2kg
- 4-5 potatoes (I used Albert Bartlett which are great for roasting)
- 3-4 tablespoons olive oil and salt and pepper to taste
- 3 garlic cloves
- 1 lemon
- Bunch fresh rosemary (I used 2-3 big sprigs from the garden)
- Preheat oven to 180 degrees centigrade. You will also need a roasting tin or oven-proof dish
Steps to make Judy’s roast chicken with crispy potatoes
- Finely slice the potatoes into rounds of about 4mm thin. You can choose to leave the potato skins on or not,
- Layer the base of your cooking dish with the potatoes - overlap slight but arrange in a single layer only. Drizzle with 1-2 tablespoons of olive oil and season with salt and pepper.
- Place the chicken on top of the potato slices. Make some incisions into the lemon, but keep whole. Place the whole lemon inside the chicken cavity’ with about 3/4 of the rosemary.
- Rub the chicken skin with some olive oil and some salt (this helps to crisp the skin). Flatten the garlic cloves and scatter over the potatoes with the remaining rosemary.
- Bake in the oven for about 65 minutes. The skin should be crisp and juices should run clear if you stick a sharp knife at the top of the leg.
- Leave to stand for 10 minutes before slicing the chicken and serving. On each plate make sure to share the crispy potatoes and the softer potatoes that have cooked under the chicken. I added a simple salad.
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