Indonesian Chicken Roast

Ingredients

• 1whole chicken
• 1 kgpotatoes
• 2 tbspoil
• 1 tsppaprika
• lemonhalved
• to tastefine sea salt and black pepper

Method

1. Begin by patting the whole chicken dry with paper towels to ensure a crisp skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, making sure to coat all sides evenly. Heat 2 tablespoons of oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, carefully place the chicken in the pan, breast side down, and brown it for about 5-7 minutes on each side until the skin is golden and crispy.
2. While the chicken is browning, peel and cut the 1 kg of potatoes into large chunks. Once the chicken is browned, remove it from the pan and set it aside on a plate. In the same pan, add the potato chunks and the halved lemon, cut side down. Allow them to cook in the chicken drippings for about 5 minutes, stirring occasionally, until the potatoes start to develop a light golden crust.
3. Return the chicken to the pan, nestling it among the potatoes and lemon halves. Cover the pan with a lid and reduce the heat to medium-low. Allow the chicken and potatoes to cook together for about 30-40 minutes, turning the chicken halfway through, until the chicken is cooked through and the juices run clear when pierced at the thickest part of the thigh.
4. Once the chicken is cooked, remove it from the pan and let it rest on a cutting board. If the sauce in the pan is too thin, increase the heat to medium and let it simmer uncovered for a few minutes to reduce. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
5. Carve the chicken into serving pieces and arrange them on a platter with the potatoes. Squeeze the roasted lemon halves over the top for a burst of fresh flavor. Garnish with fresh herbs of your choice, such as cilantro or parsley, if desired. Serve immediately, allowing everyone to help themselves to the succulent chicken and tender potatoes.