Preparing meals on busy weeknights is always a struggle. And I often have to compromise on eating healthy because it’s too hard to figure out what to cook. Here’s a quick meal idea for the time poor.
Roast Chicken with Crispy Potatoes
Course: MainDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients
Steggles family roast split smoky charcoal chicken
Woolworths creamy crunchy salad kit with beetroot feta and walnuts
4 red potatoes
3 garlic cloves
½ tsp salt
1 tsp dried mixed herbs
1 tbsp olive oil
Directions
- Preheat oven to 210C.
- Chop the potatoes into even sized cubes.
- Peel the garlic cloves.
- Place the potatoes and garlic in a roasting pan. Drizzle with oil. Season with salt and mixed herbs. Mix to coat evenly.
- Place the roasting rack on top of the potatoes and lay the marinated chicken on top.
- Place the roasting pan in the oven and cook for 10 mins.
- Lower the oven temperature to 180C and continue to cook for another 40 minutes (or until internal temperature of the chicken reaches 165C).
- Take out of the oven, cover with foil and leave to rest for 10 mins.
- Cut and serve with roasted potatoes and salad.
