Chicken and Potatoes
May the blessings of God be with you and yours this Easter and beyond. Easter is here again, and, in many homes, the kitchen is going to be the base of operations for the next 2 days.
There’ll be rice and chicken galore. Yummolicious! Please, someone should invite me to “come chop”. I’m not in the kitchen-entering mood this Easter. You know you guys are my best friends (yep, all of you), and it wouldn’t be fair for you to cook Party Jollof Rice (which i love but don’t know how to make) and not invite me. I’m also down for Abacha, Amala, Nkwobi, etc. Yeah, yeah, I love food!!!
And…my nephew came to stay with me. Yippee! I love that boy. He’s only 1 year and 1 months, and he will be with me for 3 weeks or so. He loves me (if him always crying for me to carry him is any indication) and I love him to bits and pieces.
Why am I telling you this? Because I have permission from his parents to feed him real food, not just Cerelac and co. So, I hope to share some baby-friendly meals in the coming weeks. I’ll also let you know whether he likes them or not. For reference, he hated the bananas and milk we tried yesterday. Lol.
This recipe is a crowd pleaser. And you know those times when you want to add “effizy” to a meal, you can’t go wrong with this. The chicken comes out really juicy and tender. Almost falling apart, in short.
The butter from the chicken melts and coats the potatoes and veggies, and every mouthful is a sensation not to be forgotten in a hurry. The veggies are not too soft, not too crunchy, just perfect for cooked veggies.
Make this, and enjoy it. I only ask that, if this is what you’re making for Easter, invite me, so I can eat it again.
Chicken and Potatoes
This serves 4-6
- 1 whole chicken, about 1.2 kg
- 1 kg of irish potatoes, cut into quarters
- 5 large carrots, cut into chunks
- 1 large leek, cut into chunks
- 1 large onion, cut into chunks
- 6 cloves of garlic, minced
- 2 inch piece of ginger, minced
- 1 tablespoon of paprika
- 2 teaspoons of oregano
- 2 tablespoons of ground black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried ground basil
- 2 tablespoons of unsalted butter, room temperature
- 4 atarodo, ground
- 2 1/2 tablespoons of salt, divided
Preheat oven to 350.
Put potatoes, leeks, carrots, and 1 tablespoon of salt in a bowl. Toss to combine, and set aside.
Butterfly the chicken-cut out the back bone of the chicken, and spread out the chicken. Rinse and pat dry (I’m of the school of washing chicken properly o).
In another bowl, mix butter, 1/2 tablespoon of salt, oregano, paprika, thyme, basil, atarodo, ginger, and garlic.
Slash the skin of the chicken in several places and stuff the cuts with some of the butter mixture.
Melt the remaining butter and rub all over the chicken.
Sprinkle the remaining salt and black pepper over the chicken.
Place potato mix in an ungreased baking pan. Spread evenly to cover the bottom of the pan.
Place the chicken skin side up on the potato mix.
Place in the oven, and roast for 35 minutes. Cover the pan with foil, continue roasting for 15 minutes, or till the chicken is as done as you like.
Remove the chicken and tent with foil to retain moisture. Let the potatoes roast, uncovered, for another 10 minutes.