ROAST CHICKEN SERVED WITH BACON AND ONION BABY POTATOES
So, it’s date day at our house (married 27 years and we still date) and it’s my turn to cook. Unfairly easy as his favourite meal is roast chicken and anything I want to add.
- 1,21 kg chicken
- knob of butter
- freshly chopped parsley
- salt and black pepper
- 1 kg baby potatoes
- 200 g back bacon, diced
- 6 baby onions
- dried rosemary
- dried basil
- fresh garlic
- veg on hand (peas and corn here)
I use a cast iron pot for the baby potatoes so I start with “flavouring the pot.” This makes such a difference to the end result. Fry the baby onions, rosemary and basil with a glug of olive oil till it just starts to color. Turn heat off, put lid on and leave till needed.
Mix room temperature butter, fresh parsley, garlic and salt and pepper till a paste is formed. Clean chicken and pat dry.
Carefully lift the skin on the breast side and push butter paste in with your fingers as far as you can. Try not to tear skin. Any paste that is left can just be rubbed inside the cavity. I then use a toothpick to secure the wing tips and skin flap, this helps the butter paste stay where it’s needed. Rub a little olive oil onto the whole chicken and season with salt and pepper.
I used my little infrared convection oven. To maximize the roasting abilities, I put foil in the bottom. Put on lowest rack with breast side up (so butter paste can baste the dry breast meat) at 175°C for 40 minutes, turning half way.
Roast for 10 minutes, breast side up, at 250°C with little convection oven.
Use discretion in a normal oven. Cooking time depends on chicken size.
Wash and trim baby potatoes and par boil for 10 minutes.
Fry bacon till just before crispy.
Add potatoes to cast iron pot and cook at high heat. I arrange the potatoes in an even layer and let it caramelize on the bottom before stirring it around so the other potatoes get a turn. Add bacon to potatoes with first turn. Continue till it’s all nicely browned and crispy.
Remove chicken from oven and let it rest for a few minutes before carving.
Cook Vegetables as desired and eat!
Recipe and Photo: Michelle Diana Adams Vos
