Recipe Instructions:
Ingredients
700g baby coliban (chat) potatoes
1.5kg whole chicken, trussed
180g packet Taste Recipe Base Butter Chicken
1 large red onion, cut into thick wedges
1 Lebanese cucumber, peeled into ribbons
Fresh mint leaves, to serve
Greek-style yoghurt, to serve
Methods
Step 1
Place potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10‑15 minutes or until tender when pierced with a skewer. Drain and set aside to cool slightly.
Step 2
Meanwhile, place chicken on a 2.5cm deep baking tray. Pour recipe base into cavity and over chicken to completely cover
Step 3
Preheat oven to 180C/160C fan forced Use the back of a spoon to press each potato to flatten slightly. Arrange on the tray around the chicken. Spray the potatoes with oil and season. Roast for 30 minutes.
Step 4
Add the onion to the tray and roast for a further 1 hour or until the chicken is cooked though and the potatoes are golden.
Step 5
Arrange cucumber and mint on the tray. Dollop with yoghurt, season and serve.
