ROASTED CHICKEN AND POTATOES
Cooking Time: 50 min
Number of People: 3-4
Start cutting and free your chicken from its bones. After main body bone is taken out, cut out the bone’s of the both legs as well.
Place them into your Royalty Line ceramic coating big sized roasting pan, add extra virgin olive oil, sea salt, fresh grounded pepper and 5-6 cloves of garlic with its skin. Slice the white part of the spring onions, cut red onion into 4 pcs, slice your chili pepper and place them into your pan with fresh rosemary.
Warm up the oven to 180-200 Degrees 5 mins. before start cooking. We will cook the chicken for 20-25 mins.
After placing the chicken into the oven, you can start preparing the potatoes. Cut the potatoes into normal size cubes. Place them into your Royalty Line ceramic coating mid sized roasting pan, add extra virgin olive oil, sea salt, fresh grounded pepper, 5-6 cloves of garlic with its skin. Place the potatoes into the oven and cook for 30-35 mins beside the roasting chicken.
After 20 mins. you can enrich your roasted chicken with a vegetable stock (which you already prepared before), butter and a bit of fresh lemon juice and cook it another 10 mins.