Roast Chicken with Crispy Potatoes and Gravy
There is something special about a traditional roast shared around the table. Golden roast chicken, crispy potatoes and rich gravy are simple favourites that never go out of style.
Season the chicken generously with our Kiwi Roast Grinder. Serve with crispy roast potatoes and a generous helping of gravy for a comforting meal.
Ingredients
- 1 whole chicken (about 1.5–1.8 kg)
- 2 tbsp olive oil
- 2–3 tsp Mrs Rogers Kiwi Roast Grinder
- 1 kg potatoes, peeled and cut into large chunks
- 2 tbsp vegetable oil or duck fat
- 1 packet Mrs Rogers Organic Gravy Mix (of your choice)
- Steamed seasonal greens, to serve (optional)
Directions
Preheat the oven to 190°C fan bake (or 210°C conventional bake). Pat the chicken dry, rub with olive oil and season generously all over with the Kiwi Roast Grinder.
- Place the chicken in a roasting dish and cook for 1 hour 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced. Rest the chicken for 10–15 minutes before carving.
While the chicken is roasting, boil the potatoes for 8–10 minutes until just tender. Drain well and gently shake the pot to rough up the edges.
- Heat the oil in a roasting tray while the potatoes are draining. Carefully add the potatoes to the hot oil, turning to coat. Roast for 45–50 minutes, turning once, until crisp and golden.
Prepare the Mrs Rogers Gravy Mix according to the packet instructions.
Carve the chicken and serve with the crispy roast potatoes, steamed seasonal greens and a generous drizzle of gravy.