DIRECTIONS
- Wash and dry chicken inside and out.
- Mix salt, pepper, herbs and turmeric and sprinkle over chicken.
- Place onion inside cavity of chicken and tie legs.
- Heat oil and butter in frying pan to about 180°C until butter begins to foam.
- Fry chicken until nicely browned all over.
- Turn heat down to approximately 120°C.
- Cover and roast chicken for about 1 hour, turning every 15 minutes.
- Season potatoes and sprinkle with flour.
- Add potatoes to frying pan for the last 30 minutes of cooking.
- Roast with the chicken, turning regularly
INGREDIENTS
- 1 x 1.5 kg chicken
- 60 g butter
- 7 ml mixed dried herbs
- 6 medium sized potatoes, peeled
- 3 ml turmeric
- Salt and pepper
- 1 large onion, quartered
- Flour
- 60 ml oil
Make it perfect
