Recipe of Favorite Judy’s roast chicken with crispy potatoes

Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Judy’s roast chicken with crispy potatoes. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Judy’s roast chicken with crispy potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Judy’s roast chicken with crispy potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Judy’s roast chicken with crispy potatoes is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Judy’s roast chicken with crispy potatoes estimated approx I hour 10 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Judy’s roast chicken with crispy potatoes using 7 ingredients and 6 steps. Here is how you cook that.

My friend Judy shared this recipe as a quick and easy way to create a roast chicken dinner. The chicken cooks on top a thin layer of potatoes so you end up with a mixture of crispy and soft potatoes and delicious roast chicken.

Ingredients and spices that need to be Take to make Judy’s roast chicken with crispy potatoes:

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

Steps to make 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,
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.
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.
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.
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.
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.

While this is in no way the end all be guide to cooking fast and simple lunches it is good food for thought. The hope is that this will get your own creative juices flowing so that you could prepare wonderful lunches for your own family without having to accomplish too terribly much heavy cooking through the practice.

So that is going to wrap it up with this special food Recipe of Homemade Judy’s roast chicken with crispy potatoes. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!