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7 ingredients, 6 steps, cooking Judy’s roast chicken with crispy potatoes

How are you mother, now you get make recipe Judy’s roast chicken with crispy potatoes with 7 ingredients and 6 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 6 stages of easy cooking Judy’s roast chicken with crispy potatoes.

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Ingredients all Judy’s roast chicken with crispy potatoes

1. You need : small chicken, around 1.2kg.
2. It’s : potatoes (I used Albert Bartlett which are great for roasting).
3. It’s : olive oil and salt and pepper to taste.
4. It’s : garlic cloves.
5. You need : lemon.
6. It’s : fresh rosemary (I used 2-3 big sprigs from the garden).
7. Prepare : Preheat oven to 180 degrees centigrade. You will also need a roasting tin or oven-proof dish.

If all material requirements Judy’s roast chicken with crispy potatoes it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

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Step by Step Cooking Judy’s roast chicken with crispy potatoes

1. Finely slice the potatoes into rounds of about 4mm thin. You can choose to leave the potato skins on or not, brqq
2. 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. brqq
3. 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. brqq
4. 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. brqq
5. 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. brqq
6. 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. brqq
7. Finish and Enjoy.

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