Roasted Chicken with Potatoes and Butternut Pumpkin

It has been a long time that I said to myself that I have to start searching for a genuine home-made roast chicken recipe since my husband seems to have a love affair with those Coles roast chickens. He keeps buying them once a week, and sometime he bought two roast chickens at once and told me that he would bring some of those to work for his lunch. So now it is time get revenge to those roast chicken and make him fall in love with my roast chicken (*-* reads wink).

I bumped into Jamie Oliver recipe few days ago, and decided to give it a go since he have so many great reviews. To find out the recipes, click here.

These are few things that I did, I hope they are helping:

• When he says rub a generous amount of salt all over the chicken, in and out. He really means GENEROUS amount. I don’t think my amount is generous enough as I couldn’t really taste the saltiness. I should just rub the sea salt all over its body instead of cracking the sea salt over the chicken.
• I didn’t leave the chicken long enough in the fridge so I guess they are not really marinated with the salt and the salt is not absorbed thoroughly into the meat. I only left them in the fridge for about 30 minutes, because I was waiting for my brother coming back from buying lemon.
• The recipe states that the potatoes skin has to be peeled. I didn’t peel the potato skin because I was worried that boiling them for 12 minutes would make them well done and thus turn them into mash potato. However today (few days after I made them), I find out that you actually have to peel the potato skin and boil them for about 5 minutes (not 12 minutes, or probably it is depend of what potatoes you are using).
• My steam potatoes couldn’t get chuffed up and fluffy when they were toasted on the pan, and they didn’t turn crispy when roasted. I probably really need to peel those skin
• I tossed butternut pumpkin in the pan with some fresh crack sea salt and olive oil for about 10 minutes. Then I placed them together with potatoes in the roasting pan (the last 45 minutes of cooking process).
• A handful of thyme was a bit too much for me. The smell of the herb was so strong that I felt like smelling a menthol balm.
• The roasted garlic was so good.
• The overall recipe is great and easy to follow.

So, here are some pictures of my roasted chicken fresh from the oven. The above picture was taken using a table lamp, and the below picture was simply on the manual mode. They should look better when are taken on daytime, but what can I say it was our dinner.

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!