Roast Chicken with Crispy Potatoes

Instructions

• 1

  Insert the oven rack into position 3 Down. Set the oven to Bake & Roast, Super Convection, 205°C, for 1 hour and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the potatoes in a large bowl, add the thyme, 3 tablespoons oil, 1 teaspoon salt and freshly ground pepper and toss to combine. Transfer the potatoes to the roasting pan and push to the sides of the pan. Place the chicken in the center of the pan. Using kitchen twine, tie the legs together. Drizzle the chicken with the remaining 1 tablespoon oil and rub to coat. Sprinkle with the remaining 1 teaspoon salt, and pepper.

• 3

  Once preheated, place the pan in the oven and roast for 1 hour.

• 4

  The potatoes should be crisp and the chicken golden brown and cooked through when a meat thermometer inserted into the thickest part, away from the bone, reads a minimum of 74°C. If not, press A Bit More.

  Tip: The size of the chicken can alter the cooking time. For best result, test for doneness 3 to 5 minutes before the end of the cook. It may need a little more or a little less cooking, best to keep an eye on it.
• 5

  Rest the chicken for 5 minutes before serving with a drizzle of lemon juice. This classic is a must for your go-to repertoire. Serve with any combo of roasted veggies, seasonal leaves, steamed greens or simple slaw. Don’t forget a side of gravy, garlic aioli or tomato chutney. And…should there (for any unusual reason) be leftovers, use for chicken fried rice, a creamy winter soup or a hearty hash.