Chicken roasted with thyme/ Hasselback potatoes


I love roasted chicken. It’s always been my favourite dinner on Sunday, cherished since I was a little kid. Gaba definitely got that thing for it, so when I ask her what she’d like for Sunday dinner she always chooses this. I’ve posted my fav chicken recipe some time ago, but this time I wanted a citrusy, tangy one with fresh thyme from the garden. With some new potatoes, Hasselback style. I bought five types of thyme this year. This time I used lime thyme(pssst they all taste pretty similar to me ;))



one organic chicken(insides removed)
bunch of thyme
2 lemons
3 cloves of garlic, crushed
organic sunflower oil

new potatoes
few sprigs rosemary
organic sunflower oil

Preheat the oven to 220C/425F. Rub the chicken with salt, be generous. Make a pocket between the skin and the breast of the chicken. Put a mixture of thyme, crushed garlic, salt and a bit of oil and massage the breast. Make a few diagonal cuts on the chicken's legs. Rub some thyme/garlic/oil mixture there too. Put the rest of the thyme and a lemon inside the chicken cavity.
Sprinkle some pepper on. Put the chicken in a baking dish.

Potatoes. Put each potato, in turn, in the bowl of a wooden spoon and cut across at about 3mm intervals.Spoon some oil over them, then sprinkle with salt, and rosemary. Arrange around the chicken.

Put the dish in the oven, after 45 minutes, reduce the heat to 160C/320F.At that time, pour a bit of the oil on both chicken and potatoes. Bake for about 1:20 to 1:35 minutes depending on the size of the chicken. Potatoes are done after 1:25(medium ones).



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