Yaya's Roasted Chicken Recipe
Local free-range, crispy potatoes, roasted garlic, olives, chilies, caper berries, pan jus
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Ingredients
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Main Ingredients
Method
Preparation
Preheat the Oven
Preheat your oven to 425°F (220°C).
Prepare the Chicken
Pat the whole chicken dry with paper towels. Rub the outside and inside of the chicken with olive oil, salt, and black pepper. Stuff the cavity with fresh herbs.
Prepare the Potatoes
Wash and cut the potatoes into quarters. Toss them with olive oil, salt, and black pepper in a large bowl until evenly coated.
Prepare the Garlic
Cut the tops off the garlic bulbs, exposing the cloves. Drizzle with olive oil and wrap each bulb in aluminum foil.
Prepare the Veggies
Chop the fresh chilies and set aside. Rinse the olives and caper berries under cold water.
Cooking
Roasting
Place the chicken in a roasting pan and surround it with the quartered potatoes, chopped chilies, and wrapped garlic bulbs. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
Basting
Every 30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
Resting
Once cooked, remove the chicken from the oven and allow it to rest for 15 minutes before carving. This helps retain the juices.