Steps to Make Quick Judy’s roast chicken with crispy potatoes

date: 2020-10-05T17:14:33.131Z
image: https://img-global.cpcdn.com/recipes/ffc4089cd7a19e85/680x482cq70/judys-roast-chicken-with-crispy-potatoes-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/ffc4089cd7a19e85/680x482cq70/judys-roast-chicken-with-crispy-potatoes-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/ffc4089cd7a19e85/680x482cq70/judys-roast-chicken-with-crispy-potatoes-recipe-main-photo.jpg
author: Jonathan Hansen
ratingvalue: 4.6
reviewcount: 8752
recipeingredient:
- "1 small chicken around 12kg" - "4-5 potatoes I used Albert Bartlett which are great for roasting" - "3-4 tablespoons olive oil and salt and pepper to taste" - "3 garlic cloves" - "1 lemon" - "Bunch fresh rosemary I used 23 big sprigs from the garden" - " Preheat oven to 180 degrees centigrade You will also need a roasting tin or ovenproof dish"
recipeinstructions:
- "Finely slice the potatoes into rounds of about 4mm thin. You can choose to leave the potato skins on or not," - "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." - "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." - "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." - "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." - "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."
categories:
- Recipe
tags:
- judys - roast - chicken
katakunci: judys roast chicken
nutrition: 150 calories
recipecuisine: American
preptime: "PT12M"
cooktime: "PT59M"
recipeyield: "3"
recipecategory: Dessert

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![Judy’s roast chicken with crispy potatoes](https://img-global.cpcdn.com/recipes/ffc4089cd7a19e85/680x482cq70/judys-roast-chicken-with-crispy-potatoes-recipe-main-photo.jpg)

Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, judy’s roast chicken with crispy potatoes. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Judy’s roast chicken with crispy potatoes is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. Judy’s roast chicken with crispy potatoes is something which I've loved my entire life. They are fine and they look wonderful.




To get started with this recipe, we have to prepare a few components. You can have judy’s roast chicken with crispy potatoes using 7 ingredients and 6 steps. Here is how you cook it.



##### The ingredients needed to make Judy’s roast chicken with crispy potatoes:

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





##### Steps to make 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, 1. 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. 1. 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. 1. 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. 1. 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. 1. 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.



So that is going to wrap it up with this special food judy’s roast chicken with crispy potatoes recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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