Spiced Roast Chicken

Ingredients

Tick what you already have

• 1 chicken, approx. 1.3 kg, quartered (two leg quarters and two breast quarters)
• 1.4 kg potatoes
• Half a glass extra virgin olive oil (125 ml)
• 1 glass white wine (250 ml)
• Half a small glass water (about 60 ml)
• 2 garlic cloves
• 1 generous tablespoon oregano
• 1 tablespoon thyme
• 1 teaspoon rosemary
• ½ teaspoon curry powder
• Salt and ground pepper

Method

Tap each step when you've finished it · 0/4

1. 1Prepare the roasting dish. Preheat the oven to 180 °C fan. Peel and wash the potatoes, then cut them into chunks or slices about one to one and a half finger-widths thick and place in the roasting dish. Remove any remaining feathers from the chicken, place it alongside the potatoes and season both sides with salt and pepper.
2. 2Make the marinade. In a mortar, crush the garlic with the curry powder, thyme, rosemary, oregano and a pinch each of salt and pepper. Add the oil and wine, stir and pour over the chicken. Swirl the half small glass of water around the mortar to collect any remaining mixture and pour that in too.
3. 3Roast. Roast for about 2 hours at 180 °C, basting occasionally with the juices so it doesn't dry out. Turn the chicken twice: once when the skin is golden, after about 40 minutes, and again when the underside has browned. Finish with the skin facing up.
4. 4Check and serve. It's ready when the sauce has reduced, a metal skewer slides easily into the meat and the juices run clear, with no trace of pink.