1 large roasting pan with lid
150ml chicken stock
1 whole chicken
1 lemon, cut into wedges
10g fresh thyme sprigs
50ml extra virgin olive oil
50ml TPC Smoked Paprika Spice Rub
4 medium potatoes, cut into wedges
25ml extra virgin olive oil
25ml TPC Rosemary Finishing Salt
200g rosa tomatoes, whole
Preheat the oven to 180 degrees Celsius.
Pour the chicken stock into the roasting pan.
Prepare the chicken by stuffing the lemon wedges and thyme sprigs into the cavity.
Rub the extra virgin olive oil over the skin of the chicken. Generously season the chicken with the TPC Smoked Paprika Spice Rub. Rub it into the skin of the chicken. Place the chicken in the roasting pan.
Place the potato wedges in a bowl. Combine with the extra virgin olive oil and TPC Rosemary Finishing Salt. Stir to combine. Make sure that all the potato wedges are seasoned evenly.
Place the potato wedges, along with the rosa tomatoes around the chicken in the roasting pan.
Place the lid on the roasting pan and place in the oven.
Roast for approximately 1 hour, or until cooked through.
Remove the lid of the roasting pan and cook for a further 15 minutes to allow the skin to brown and crisp up.
Dish up and enjoy!
Chef’s Tip: Cooking time may depend on the size of the chicken used. An easy way to check if the chicken is cooked? Insert a knife into the chicken, the juices should run clear!
