Roast chicken with herb potato salad

Prep time
Cook time

Sometimes the simplest dishes are the most memorable!


  • potato salad
  • 600g baby potatoes, peeled and halved
  • 3 tbsp mayonnaise
  • 15g margarine
  • 10g fresh coriander, chopped
  • 10g fresh basil, chopped
  • 10g fresh parsley, chopped
  • 1 whole chicken
  • 3 tbsp canola oil
  • 1 tbsp dry mixed herbs
  • 1 tbsp dry mixed rosemary
  • half a lemon zest, grated
  • salt and pepper


- Fill a pot with cold water and season with salt. Add potatoes and bring to a boil. - Reduce heat and simmer for 10 minutes. Drain and place in a bowl. - Add the margarine and toss to coat the potatoes. Leave to cool. - Mix the mayonnaise with the herbs and toss through the potatoes. - Preheat the oven to 180°C. - Mix the oil, dry herbs, and lemon zest. Rub the oil mixture over the chicken. - Roast the chicken for 40 minutes, basting every 20 minutes. - Increase the oven temperature to 220°C. Cook for another 10 minutes. - Serve your roast chicken with the potato salad and fresh greens.