Roast Chicken with Hasselback Potatoes
A comforting meal featuring crispy roasted chicken and perfectly baked Hasselback potatoes.
Ingredients
Instructions
- 1
For the Roast Chicken: Preheat oven to 220°C/200°C fan-forced. Score chicken skin 2-3 times, using a sharp knife. Place chicken and halved lemon into a large roasting pan.
- 2
In a small bowl, combine margarine, lemon zest, parsley, and garlic (from the roast chicken ingredients). Season to taste. Rub margarine mixture into chicken. Bake for 35-40 minutes until golden and cooked through.
Timer: 40m - 3
For the Hasselback Potatoes: Place potatoes, cut-side down on a board. Slice potatoes at 1/2cm intervals to about two-thirds way through potatoes. Place into a large bowl.
- 4
Add margarine (from the potato ingredients), olive oil, and garlic (from the potato ingredients) to potatoes. Season to taste. Toss well to coat potatoes. Place on a baking tray. Bake, turning occasionally, for 35-40 minutes until golden. Serve with roast chicken.
Timer: 40m