Aphrodite’s Roast Chicken

Uploaded: 23 November, 2020



Taken from Table of Friends by Skye McAlpine, published by Bloomsbury.

Ingredients - Serves:

4 potatoes

4 tbsp extra virgin olive oil

1 small chicken about 1.4kg

1 lemon

A bunch of rosemary

2 garlic cloves

Salt & pepper


  1. Heat the oven to 200oC/fan180/Gas 6. Finely slice the potatoes into rounds 3-5mm thick, using a mandolin if you have one. Arrange in a single layer over the bottom of a large roasting dish over­lapping them. I do this in a round Tarte Tatin dish, but whatever you have to hand will do. Drizzle with 1 tbsp of the olive oil and season generously.


  1. Set the chicken in the dish, nestled over the potatoes. Prick the lemon all over with a fork and stuff it into the cavity along with half the rosemary. Drizzle the remaining oil over the chicken, then rub it into the skin with a very generous dash of salt. Lightly crush the garlic cloves (unpeeled) and scatter them over the potatoes, along with what is left of the rosemary.


  1. Now put the roasting dish in the oven and cook for 60-70 minutes, until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body). Allow to rest for 10 minutes before carving, serve with the potatoes.