Roast chicken with herb potato salad

Prep time
10min
Cook time
50min
Serves
6

Sometimes the simplest dishes are the most memorable!

Ingredients:

Potato salad

  • 600g baby potatoes, peeled and halved
  • 3 Tbsp (45ml) mayonnaise
  • 1 Tbsp (15ml) margarine
  • 10g fresh coriander, chopped
  • 10g fresh basil, chopped
  • 10g fresh parsley, chopped

Roast chicken

  • 1 whole chicken
  • 3 Tbsp (45ml) canola oil
  • 1 Tbsp (15ml) dry mixed herbs
  • 1 Tbsp (15ml)dry mixed rosemary
  • half a lemon zest, grated
  • salt and pepper

Method:

  • Fill a pot with cold water and season with salt. Add potatoes and bring to a boil.
  • Reduce heat and simmer for 10 minutes. Drain and place in a bowl.
  • Add the margarine and toss to coat the potatoes. Leave to cool.
  • Mix the mayonnaise with the herbs and toss through the potatoes.
  • Preheat the oven to 180°C.
  • Mix the oil, dry herbs, and lemon zest. Rub the oil mixture over the chicken.
  • Roast the chicken for 40 minutes, basting every 20 minutes.
  • Increase the oven temperature to 220°C. Cook for another 10 minutes.
  • Serve the roast chicken with the potato salad and fresh greens.