Epicure Recipe Card #14: Roast Chicken and Chips

So after a one-week break from the recipes cards to discuss the piggy, we’re back into it with a simple roast chicken dish. I don’t tend to roast whole chickens as usually there’s only the husband and myself to feed, so I roast segments on-the-bone instead. I prefer not to have too many leftovers otherwise we keep eating the same things repeatedly during the week. Chicken drumsticks and Marylands are great to use because they have plenty of skin to hold in the meat juices and a nice proportion of fat for flavour as well as being forgiving to a bit of over-roasting.

The chicken specified below serves 2 but the quantity of vegetables serves 3. This was not done on purpose; rather it just happened to be what I had in the vegetable crisper at the time. So throw in another Maryland and you have dinner for 3 or some leftovers for one. I served crusty bread rolls alongside but there’s nothing to stop you making a gravy to go with it as well.

Roast Chicken with Vegetables (serves 2)
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

·         200g chat potatoes
·         ¼ onion, finely sliced
·         1 tbs olive oil
·         2 tsp mixed dried herbs
·         salt and pepper
·         120mL water
·         2 chicken Marylands
·         1 carrot, cut into wedges
·         ¼ medium cauliflower, separated into florets
·         1 cup frozen peas

  1. Preheat oven to 220°C. Peel potatoes and cut into wedges. Toss potato and onion with the oil and 1 teaspoon of the dried herbs. Season with salt and pepper and arrange in a roasting dish in a single layer. Pour over the water and roast for 10 minutes.
  2. Turn wedges of potato over and loosen any bits of onion which may be catching to the bottom of the dish. Rub skin of chicken Marylands with a little extra olive oil and remaining dried herbs before placing cut-side down amongst the potato. Roast 20 minutes.
  3. Add carrots and roast 15 minutes before adding cauliflower. Roast a further 10 minutes, add the peas then turn the oven off and allow the lot to sit in there for 5 minutes. Remove the roasting dish from the oven and let sit 5 minutes for the chicken to rest before serving. 

happy cooking!


  1. It's been awhile since I've roasted my own chook, maybe next time we have a cool evening.

  2. Why don't I ever cook something like this? I love roast chicken, but only ever cook it when I have people coming around for a feed. Looks great, especially the chicken pieces happily reclining on their little bed of vegies :)

  3. oh wow your roast chicken looks delish will send you some yorkshire puddings to go with it !

  4. This looks great. I love roast chicken and can easily eat all the left overs myself. They go awesome in sandwiches or a sneaky after work snack before dinner.

  5. Roast chicken is always good! Love the last photo with all the veges. *yum*

  6. i would love to be at your dinner table. everything you cook looks so delicious!

  7. Yum! so much better than what you would get at a takeaway shop! :D And yes meats on the bone just have that extra special deliciousness to them! :)

  8. That looks like the best homemade roast chicken I have ever seen!

  9. Maryland....wow. Is that what they're called? I learn everyday. Guess what? This weekend, I was going to make strawberry friands...but I didn't have any strawberries! You know I first heard about them from you....and I thought it was a spelling error at first......Enjoying the new job?

  10. That looks yummy! I love chicken roast. I wish I can cook like you. You're husband is so lucky to have you. :)

    Lots of love,

  11. Love the last photo, it's so beautifully arranged!

  12. the roast chicken looks lovely!

  13. Very nice looking roast chicken. Love your challenge. Keep it coming :)

  14. It's roast chicken month!!!!!!!!!!!!!!!!!!! :)

  15. I am the same! I love using chicken supremes or marylands, I hate buying a whole chicken and having left overs. The last picture looks amazing Rita! Loving this recipe series.

  16. Hey Fiona, with the recent cooler change it's the perfect time to get back into the roasting!

    Hey Conor, which is why I choose to roast segments instead of a whole chicken! And the vegies still taste great =)

    Hey Rebecca, thank you =) Haha, and some Yorkshire puddings would be a welcome addition!

    Hey Mark, welcome and thanks for dropping by =) Roast chicken leftovers always makes for great salad or sandwich ingredients!

    Hey missklicious, I'm starting to think I like the vegies more than the chicken itself!

    Hey Panda, thank you *blush blush* And I'm very impressed with your baking output of late!

    Hey Lorraine, so much tastier when on the bone and nice to have something to hold onto to gnaw at =p

    Hey Amy, thanks for visiting =) Like many things I cook, it's a mini version!

    Hey Kitchen Butterfly, I doubt it's a universal term but it's what that cut is known as here! (When short of berries for friands, plop a bit of thick fruit conserve on top instead =) And, er, the job is not really going that well...)

    Hey Golden, thank you for reading and leaving a comment =) My husband will also pretty much eat anything so he's easy to feed!

    Hey Belle, it kind of just happened after I kept adding the vegetables at their various cooking times =D

    Hey Anita, thank you =) Not as spectacular as your desserts though!

    Hey Ellie, still many more recipes to come!

    Hey Trisha, yes, it seems we're all a-roasting!

    Hey Trissa, thank you *blush blush* Just simple creations for me - I'll leave the more elaborate ones to you!

  17. Adding green pea is a good idea and making it more colourful!


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