Quick roast chicken

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Tuesday, 18 December, 2012
Cut down each side of the backbone of a whole chicken with kitchen shears and open the chicken out flat. Place in a roasting dish, flesh side down. Drizzle with extra virgin olive oil and rub all over with crushed garlic, dried wild oregano, salt and freshly ground black pepper and a splash of white wine. Arrange peeled Agria potatoes and purple kumara, cut into 4cm pieces, around the chicken then roast for 45 minutes to 1 hour or until the chicken is well cooked and the potatoes are tender and crisp on top. Remove the chicken and potatoes to a platter. Skim the fat off the roasting juices then add a little chicken stock. Bring to the boil and boil until slightly syrupy. Pour over the chicken and serve with the vegetables and a raita of cucumber that has been peeled, deseeded, grated and squeezed dry, mixed with plain unsweetened yoghurt, chopped mint and garlic.

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