Roast Chicken and Root Mash
Ingredients
- 1 chicken
- 1 onion, chopped
- 500g potatoes peeled and chopped
- 4 carrots, chopped
- 1 lemon (reserve zest)
- 4 tbsp butter
- 2 cloves garlic minced
- 2 tsp rosemary
- 2 tsp thyme
- 2 tsp salt
- 1 tsp pepper
Methods
To Slow Cook:
1. Put the onions, potatoes, and carrots in the bottom of the slow cooker. Season with salt and pepper.
2. Zest the lemon and put the zest aside.
3. Quarter lemon, and place in the cavity.
4. Sit the chicken on top of vegetables.
5. In a small bowl, mix the softened butter, garlic, rosemary, thyme, and lemon zest. Season with salt and pepper.
6. Use your hands to coat the chicken in the butter mixture.
7. Season with additional salt and pepper.
8. Cook chicken on low for 6-8 hours. Or high for 4-6 hrs. The cooking time depends on how large your chicken is. Cook until the juices run clear.
9. Take the chicken out of the slow cooker and place it and the veg in a baking pan.
10. Sprinkle the reserved zest over the chicken skin and potatoes.
11. Brown the chicken in a hot oven for 10 minutes or until the skin is brown and crispy.
12. Wrap the chicken. In foil and rest it for 20 minutes.
13. Meanwhile, put the potatoes back in the oven and roast until crispy.
14. Save 600g of the chicken to use in the curry later in the week.
To Oven Cook:
1. Put the onions, potatoes, and carrots into a large roasting tray. Season with salt and pepper.
2. Zest the lemon and put the zest aside.
3. Quarter lemon, and place in the cavity.
4. Sit the chicken on top of vegetables.
5. In a small bowl, mix the butter, garlic, rosemary, thyme, and lemon zest. Season with salt and pepper.
6. Use your hands to coat the chicken in the butter mixture.
7. Season with additional salt and pepper.
8. Sprinkle the reserved zest over the chicken skin and potatoes.
9. Cover the baking tray with foil and tightly seal it.
10. Cook in the oven for 1 hour at 200c.
11. Remove the foil, baste the chicken with the juices from the tray and put back in the oven uncovered for a further 20 minutes.
12. Wrap the chicken. In foil and rest it for 20 minutes.
13. Meanwhile, put the potatoes back in the oven and roast until crispy.
14. Save 600g of the chicken to use in the curry later in the week.
Serve with Root Mash
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