About this recipe:Simple, delicious and just begging to be made for your next Sunday lunch! In this recipe a whole chicken is roasted with potatoes in the same roasting tin resulting in a tender and juicy bird and simply gorgeous spuds.
4 cloves garlic
1 whole chicken
salt and pepper, to taste
2 tablespoons mayonnaise
2 teaspoons dried mixed herbs
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Slice the garlic in two lengthways then make small cuts in the chicken and insert the garlic. Rub the chicken all over with salt, pepper and mayonnaise and sprinkle with herbs and place in a roasting tin.
Cut the potatoes into quarters and arrange around the chicken in the roasting tin, so they can bake in the chicken fat; season with salt.
Bake the chicken in the preheated oven for about 1 hour for a 1kg chicken or about 1 hour and 45 minutes for a 2kg chicken. The chicken is done when it is no longer pink and the juices from the thigh run clear. Remove from the oven and allow to rest for a few minutes before carving and serving with the potatoes.