Prep:  20 minutes
Cook:  40 minutes
Serves:  4
Average: 3.7 (6 votes)
Recipe by: Foodbank
Support the brands that support Foodbank. This recipe of crispy roast potatoes and chicken maryland pieces was made with Flora Original Margarine.
Credit: Whisk Media Group

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Roast Chicken with Hasselback Potatoes
Roast Chicken
Hasselback Potatoes
Roast Chicken
  1. Preheat oven to 220°C/200°C fan-forced. Score chicken skin 2-3 times, using a sharp knife. Place chicken and halved lemon into a large roasting pan
  2. In a small bowl, combine margarine, lemon zest, parsley and garlic. Season to taste. Rub margarine mixture into chicken. Bake for 35-40 minutes until golden and cooked through
Hasselback Potatoes
  1. Place potatoes, cut-side down on a board. Slice potatoes at 1/2cm intervals to about two-thirds way through potatoes. Place into a large bowl
  2. Add margarine, oil and garlic to potatoes. Season to taste. Toss well to coat potatoes. Place on a baking tray. Bake, turning occasionally, for 35-40 minutes until golden. Serve with roast chicken
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