Roast Chicken & Rosemary Potatoes

Glazed Pork Chops

Ingredients

  • Whole chicken
  • 1 tsp salt and pepper
  • 2 tsp olive oil
  • 1 lemon
  • 3 tbsp rosemary, finely chopped
  • Unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tbsp parsley, finely chopped
  • 9 small white potatoes
  • 2 handfuls mushroom, sliced
  • 2 handfuls spinach

Method

  1. Preheat oven to 200C / 430F.
  2. Mix butter, garlic, rosemary, parsley, salt and pepper.
  3. Place chicken in roasting pan over potatoes. Smear butter and herbs mixture over chicken and under skin. Squeeze over lemon.
  4. Stuff used lemon wedges and rosemary inside chicken.
  5. Tie drumstick ends with string and tuck wings under the chicken.
  6. Drizzle with olive oil.
  7. Roast for 10 minutes. Turn down over to 180C / 350F and roast for further 1 hour or until juices run clear when pierced. Baste at 30 minute and 1 hour.
  8. Once cooled, portion into containers. Serve with spinach and mushroom. Drizzle pan juices over potatoes.

         

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