Simple Way to Make Quick Roast Chicken with deep fried potatoes

Roast Chicken with deep fried potatoes.

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roast chicken with deep fried potatoes. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roast Chicken with deep fried potatoes is one of the most favored of recent trending foods on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes yummy. They're nice and they look wonderful. Roast Chicken with deep fried potatoes is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook roast chicken with deep fried potatoes using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roast Chicken with deep fried potatoes:

1. {Get 1 (1.2 kg) of Whole chicken.
2. {Get 1/2 Cup of rice.
3. {Get 3-4 of Medium potatoes.
4. {Prepare 2 of Small carrots.
5. {Take 1 Cup of beans.
6. {Prepare 4 of Medium onions.
7. {Prepare 2 Teaspoons of Lebanese mixed spice.
8. {Get Pinch of paprika.
9. {Prepare 3-4 Cups of boiling water (for chicken).
10. {Take 2-3 Tablespoons of oil (for chicken).
11. {Take 500 ml of Cooking oil.
12. {Prepare Pinch of rosemary, thyme and mint.
13. {Make ready to taste of salt.
14. {Make ready of Rice ratio.
15. {Take 1 1/2 cups of boiling water.

Instructions to make Roast Chicken with deep fried potatoes:

1. Dice 1 onion and add to pan with small amount of oil then add mixed spices and paprika (see photo). Once a little brown, cook rice to ratio of 1/2 cup to 1 1/2 boiling water lowest heat. Once done set aside..
2. Prepare chicken to go into pan. Put small amount of oil on bottom of oven pan and add a pinch of mixed spices then rub into chicken. Seperate the skin between the breast filet and gently stuff rice under skin until slightly full. Pour 2 cups of water into pan..
3. Continued; Remaining rice needs to be stuff inside the chicken cavity. Wedge onions and scatter around chicken. Cook time will be 30mins on 200degrees (fan forced) then remove and bast. Continue this for another 30mins then check thigh part to see if juices run clear, if not clear turn down heat to 150degrees for another 10mins..
4. Boil potatoes with thyme, rosemary and mint until slightly tender then drain thoroughly. Heat 500ml of cooking oil and place potatoes in oil to fry, be sure not to overcrowd. Once golden remove and set aside..
5. For gravy remove onions and juices (some rice may be in it but that’s ok) from pan into a mincer/chopper and blend until smooth. May need a little boiled water to thin out. Add to a fry pan and slowly heat, the serve next to chicken. Plate all these goodies up and enjoy! Sahten (eat well). ☺️.

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