Ingredients
For the chicken
- 2 kg chicken whole
- 1 tbsp paprika
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 2 tbsp Dijon mustard
- 1/2 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1/2 tbsp ground oregano
- 1 tbsp salt
- 1 tbsp olive oil
For the potatoes
- 4 potatoes in cubes, skin on
- 4 garlic cloves crushed
- 4 sprigs rosemary
- 4 tbsp olive oil
- Salt and pepper
Instructions
For the potatoes
- In a roasting dish mix the potatoes with the garlic, olive oil, salt, pepper and rosemary sprigs.
For the chicken
- Using sharp scissors cut on both sides of the chicken's backbone cutting through the ribs. Keep what's left and you can freeze it for whenever you need to make a stock.
- Make sure that the interior of the chicken is really clean and remove any bits of offal that could be in there.
- Turn the chicken over and press down on it to flatten it.
- In a bowl mix all the other ingredients to make a delicious-smelling paste.
- Cover the chicken with this paste: on the top, bottom and also in between the skin and meat. Even though you don't enjoy eating skin you want to keep it on so the meat is extra moist later.
- Place the chicken over the potatoes and they go into a preheated oven at 180C until the inside of the chicken reaches at least 73C on all areas (read the text from the post). My 2kg chicken took 1h15min.
- Let it rest 15min covered with tin foil so it doesn't go cold. In this time the meat will reabsorb all those juices that are right now wondering around because of the heat.
- Serve with a fresh salad. I did a lettuce, cucumber and almonds salad :).
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