Roast chicken with thyme & baby potatoes
Roast chicken with thyme and baby potatoes
A traditional Mediterranean recipe with a thyme, orange and honey gravy married to its eternal partner: roast potatoes.
1 whole chicken
1 kg baby potatoes
For the gravy
100 ml orange juice
4 garlic cloves
200 ml water
1 chicken stock cube
1 Tbsp honey
3 Tbsp olive oil
1 Tbsp balsamic oil
1 handful fresh thyme (leaves picked)
1 tsp dry oregano
1-2 tsp himalayan salt
freshly ground pepper
Firstly, put on single-use latex gloves (as always when treating raw meat and poultry).
Put all ingredients for the gravy in a blender until it becomes a smooth, somewhat thick mixture.
Put the chicken in a zip-seal freezer food bag and pour the gravy into the bag.
Massage the chicken making sure the gravy goes everywhere and zip-seal the bag.
Place the bag in a bowl and into the fridge. The more you allow the gravy to sit in, the tastier the chicken will be. You can store the marinated chicken in the fridge up to 36 hours. I usually do this the night before and then in the morning I turn the bag upside down (wearing gloves) so that the marinade is more evenly distributed.
Half an hour before you put the chicken into the oven, remove the bowl from the fridge and let it rest in room temperature.
In the meantime place the potatoes (I prefer baby potatoes for roasts) in a colander and rinse them with cold water. Then either use a vegetable brush to remove excess dirt or just scrub them with your hands. Let them dry a bit.
Preheat the oven at 200°C for 7-10 minutes and place the potatoes first at the bottom of the roasting tin.
Then carefully tear the bag into the bowl, remove the chicken and add it to the tin (breast facing up). Pour the gravy all over the chicken.
Drizzle chicken and potatoes with olive oil and season them with lots of salt, freshly ground pepper, oregano and fresh thyme twigs.
Put the roasting tin in the lower rack of the oven for 45 minutes. Then turn down the heat to 180°C for another 20-25 minutes until it gets crispy enough to your liking.
Always put on gloves when treating raw meat/ poultry.
Never wash raw poultry as it spreads germs by splashing; high cooking temperatures will destroy all harmful bacteria.
If you don’t want to leave the marinated chicken overnight, you can simply place the chicken straight in a bowl, pour the gravy over the chicken and add to the roasting tin.