Kia Ora Vietnam Roast Chicken with Potatoes

Servings: Serves 4–6
Total Time: 1 hour 45 minutes

Dinner ready with minimal prep time, can be made ahead and leftovers can be stored in fridge for 3 days.

Ingredients:

• 1.9kg chicken, ready to roast
• 1 lemon
• 1 bunch thyme
• 1 bunch mint
• ½-1 red chilli (depending on spice preference)
• 2 tablespoons Kia Ora Vietnam, divided
• Pinch sea salt
• 800g potatoes
• 2 tablespoons oil

Method:

1. Place chicken on an oven tray and preheat oven to 175C.

2. Finely dice chilly and chp mint roughly. In a small bowl mix together 2 tablespoons of the lemon juice, chilli, 2 teaspoons fresh picked thyme leaves, mint and Kia Ora Vietnam.

3. Place half the lemon and a large handful of herbs in the chicken cavity. Rub spice mixture over the surface of the chicken and place in oven for 85 minutes.

4. Meanwhile, chop the potatoes into quarters or so they are roughly the same size. Place them in a bowl with oil, pinch salt and 1 tablespoon Kia Ora Vietnam, and mix to combine.

5. Spread potatoes on an oven tray and place in oven with chicken. Cook approx 40 minutes or until perfectly soft. Once chicken is done remove from oven and turn heat up to 220C. Place potatoes on the top rack and grill until golden and crispy.

6. Let chicken rest 15 minutes before carving and serving with potatoes and plenty of gravy.