Garden Herbs Roast Chicken and Potatoes
This is one of those easy, comforting meals that feels like a hug from the oven. It’s packed with fresh garden herbs, golden crispy potatoes, and juicy roast chicken — all in one tray. Julien and I have been cooking this on weekends since we met. It’s become one of our go-to recipes — simple, satisfying, and full of flavour every time.
Ingredients 8
Handful rosemary, fresh, chopped
Handful thyme, fresh, chopped
Handful sage, fresh, chopped
salt, to taste
1 whole chicken
4 ‒ 5 yellow-fleshed potatoes, medium, sliced, preferably with skin on
1 onion, sliced
olive oil, a couple of good drizzles, more for finishing
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Method 9
Preheat oven to 180°C (fan-forced) or 200°C (conventional).
In a small bowl, mix the chopped , , and with a generous amount of salt.
Rub half of the herb-salt mix all over the , making sure to coat the skin evenly.
Line a large roasting tray with brown baking paper and place the in the centre.
Roast the on its own for 30 minutes to allow the skin to begin crisping and the juices to start rendering.
In a large bowl, toss the sliced and with the remaining herb-salt mix and a couple of good drizzles of olive oil until well coated.
After 30 minutes, arrange the potato-onion mix around the . Drizzle a little more olive oil over the chicken.
Return the tray to the oven and roast for another 45–50 minutes, or until the is golden, the juices run clear, and the internal temperature reaches 75°C.
At the 1-hour mark, give the a gentle turn to help them crisp on all sides and absorb the chicken juices.
Ainhoa & Julien's tips
Make homemade stock with leftover carcass:
Place the leftover bones and carcass in a large pot with onion peels, garlic, herb stems, and any veggie offcuts.
Cover with water and simmer for several hours.
Strain and store in the fridge (3–4 days) or freezer (up to 3 months).
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Notes
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