Whole roasted chicken with herby potato salad


1. Salt : 4tbs
2. Chicken : 1600g
3. Rosemary : 4sprigs
4. Lemon Thyme : 4sprigs
5. Garlic clove : 2pcs
6. Olive oil : 30g
7. Carrot : 2pcs
8. Shallot : 1pc


1. Preheat the oven to 160°C, setting the steam bursts to take place every 30 minutes.

2. Grind the rosemary, lemon thyme, salt and garlic into a paste using a pestle and mortar, then mix in the olive oil. Rub the paste all over the chicken.

3. Place in the oven for 1 hour 40 minutes. Once cooked, leave the chicken to rest for 10 minutes.

4. Roughly chop all of the herbs then add to a blender with the Dijon mustard, white wine vinegar and salt. Blend on a low setting. While blending, slowly pour in the olive oil to emulsify.

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