Thai Chicken Roast

Ingredients

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

Method

1. Preheat your oven to 200°C (390°F). Begin by patting the whole chicken dry with paper towels to ensure a crispy skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, making sure to rub the spices thoroughly over the entire surface and inside the cavity.
2. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down. Allow it to brown for about 5 minutes until the skin is golden and crisp. Use tongs to turn the chicken onto its back and brown the other side for an additional 5 minutes.
3. While the chicken is browning, peel and cut the potatoes into large chunks. Once the chicken is browned, remove it from the pan and set it aside on a plate temporarily. Add the potato chunks to the same pan, stirring them to coat in the oil and chicken drippings.
4. Nestle the browned chicken back into the pan on top of the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, then place the lemon halves into the pan for added aroma.
5. Transfer the pan to the preheated oven. Roast the chicken and potatoes for about 45 minutes, or until the chicken's juices run clear when pierced at the thickest part of the thigh and the potatoes are tender when pierced with a fork.
6. Once cooked, remove the pan from the oven. If the sauce in the pan seems too thin, place it on the stovetop over medium heat and allow it to reduce slightly, tasting and adjusting for salt as needed.
7. Finish by garnishing the dish with fresh herbs of your choice, such as cilantro or Thai basil, to add a burst of freshness. Serve the Thai Chicken Roast family-style, ensuring everyone gets a portion of both the succulent chicken and the flavorful potatoes.