Judy’S Roast Chicken With Crispy Potatoes

Hello everybody, hope you are having an incredible day today. Today, we're going 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 little bit unique. This is gonna smell and look delicious.

Judy’s roast chicken with crispy potatoes is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It's simple, it's fast, it tastes delicious. They are nice and they look fantastic. Judy’s roast chicken with crispy potatoes is something that I've loved my whole life.

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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 get started with this particular recipe, we must first prepare a few ingredients. You can have Judy’s roast chicken with crispy potatoes using 7 ingredients and 6 steps. Here is how you can achieve it.

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 Get 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

Instructions 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.

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