The best roast chicken and ultimate roast potatoes
|1||garlic — whole bulb|
|2-3||red onion — chopped|
|fresh mixed herbs — thyme and rosemary|
|salt and freshly ground black pepper|
|8||potatoes — large|
Preheat oven to 240°C.
Break garlic bulb into cloves, leaving them unpeeled.
Place garlic and onions in a large roasting pan.
Drizzle with half the avocado oil, some seasoning and 1 Tbsp (15ml) chopped thyme and rosemary.
Halve 1 lemon and squeeze over the onions and garlic, then add lemon “shells” and toss together.
Place chicken in the roasting pan and drizzle with remaining avocado oil.
Prick remaining lemon all over and place into the chickencavity with remaining thyme and rosemary.
Place in oven and reduce heat to 200°C. Roast for about 1 hour and 20 minutes or until cooked through. Serve with roast potatoes.
Ultimate roast potatoes
Preheat oven to 200°C.
Peel and halve 8 large roasting potatoes. Simmer in water until cooked through. Drain and dry on kitchen towel.
Pour ½ cup (125ml) Westfalia Plain Avocado Oil into a roasting pan and place in the oven to heat, about 5 minutes.
Scrape potatoes with a fork to form ridges. Season 1/3 cup (80ml) fl our and toss through potatoes. Spoon potatoes into roasting pan and return to the oven.
Roast for 40-50 minutes or until crispy.
Toss every 15-20 minutes to ensure even cooking.
This recipes was provided by Westerfalia Avocado Oil.