Traditional roast chicken and golden potatoes has been a favourite in many houses for years – and with good reason!
Ingredients
- 700g small chat potatoes, halved
- 2 tablespoons olive oil
- 8 cloves garlic, unpeeled
- 2 teaspoons flaked sea salt
- 1 tablespoon fennel seeds, coarsely chopped
- Finely grated rind of 2 lemons
- 3/4 teaspoon sweet paprika or mild Spanish paprika
- 4 chicken marylands
- 2 red-skinned apples, each cut into 8, seeds removed
- 1/4 cup lightly packed sage leaves or thyme sprigs
Method
- Step 1Add chats to a saucepan of boiling water. Return to the boil and cook for 3 minutes. Drain. Return potatoes to pan and stir over medium heat until dried. Add 1 tablespoon oil and garlic and cook for 1 minute or until garlic skins are light golden. Season with 1/2 teaspoon salt and pepper. Set aside.
- Step 2Preheat oven to 220°C. Combine fennel seeds, lemon rind, remaining salt and paprika in a small bowl. Pat chicken skin dry with paper towels, then sprinkle with spice mixture. Heat remaining oil in a large frying pan over medium-high heat. Add chicken, skin-side down first, and cook for 2 minutes each side or until golden.
- Step 3Transfer chicken to a roasting pan. Place potato mixture and apples around and scatter with sage. Roast for 30 minutes or until chicken is cooked through and potatoes are golden. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1975 kj
Energy
19g
Fat Total
4g
Saturated Fat
6g
Fibre
40g
Protein
157mg
Cholesterol
1282.02mg
Sodium
10g
Carbs (sugar)
32g
Carbs (total)
Notes
Buy loose chat potatoes rather than bagged – that way, you can select the smallest, making sure they are uniform in size (about the size of a large cherry tomato). There’s no need to peel them. Variation: This recipe would be equally delicious using pork sausages. Toss the potatoes with the spice mixture and, following the original recipe, roast with the apples and lightly browned pan-fried sausages.
- Author: Sophia Young
- Image credit: Scott Hawkins
- Publication: Notebook: