Roast Chicken with deep fried potatoes.
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, roast chicken with deep fried potatoes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Roast Chicken with deep fried potatoes is one of the most popular of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Roast Chicken with deep fried potatoes is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have roast chicken with deep fried potatoes using 15 ingredients and 5 steps. Here is how you cook it.
Composition - Roast Chicken with deep fried potatoes:
- Need 1 (1.2 kg) for Whole chicken.
- Need 1/2 Cup - rice.
- You need 3-4 - Medium potatoes.
- Give 2 of Small carrots.
- Prepare 1 Cup beans.
- Require 4 - Medium onions.
- Give 2 Teaspoons of Lebanese mixed spice.
- You need Pinch paprika.
- Provide 3-4 Cups for boiling water (for chicken).
- Give 2-3 Tablespoons of oil (for chicken).
- Provide 500 ml of Cooking oil.
- Need Pinch - rosemary, thyme and mint.
- You need to taste salt.
- Need of Rice ratio.
- Provide 1 1/2 cups for boiling water.
Roast Chicken with deep fried potatoes making:
- Dice 1 onion and add to pan with small amount of oil then add mixed spices and paprika (see photo). Once a little brown, cook rice to ratio of 1/2 cup to 1 1/2 boiling water lowest heat. Once done set aside..
- Prepare chicken to go into pan. Put small amount of oil on bottom of oven pan and add a pinch of mixed spices then rub into chicken. Seperate the skin between the breast filet and gently stuff rice under skin until slightly full. Pour 2 cups of water into pan..
- Continued; Remaining rice needs to be stuff inside the chicken cavity. Wedge onions and scatter around chicken. Cook time will be 30mins on 200degrees (fan forced) then remove and bast. Continue this for another 30mins then check thigh part to see if juices run clear, if not clear turn down heat to 150degrees for another 10mins..
- Boil potatoes with thyme, rosemary and mint until slightly tender then drain thoroughly. Heat 500ml of cooking oil and place potatoes in oil to fry, be sure not to overcrowd. Once golden remove and set aside..
- For gravy remove onions and juices (some rice may be in it but that’s ok) from pan into a mincer/chopper and blend until smooth. May need a little boiled water to thin out. Add to a fry pan and slowly heat, the serve next to chicken. Plate all these goodies up and enjoy! Sahten (eat well). ☺️.
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