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Roast chicken, baby spuds and a quick pickle

Roast chicken, baby spuds and a quick pickle

Swap the whole roast for pieces if preferred.

  • Serves 6
  • Less than 1 hour


  • Salt and milled pepper
  • 3 Tbsp (45ml) olive or canola oil
  • 1 clove garlic
  • 3 sprigs fresh thyme leave
  • 600g baby potatoes
  • 1 whole (about 1.5kg) chicken
  • Quick pickle:
  • ½ cucumber, sliced
  • 1 red onion, sliced
  • 3 Tbsp (45ml) red wine vinegar
  • 1 Tbsp (15ml) water
  • 1 Tbsp (15ml) sugar
  • 1 tsp (5ml) salt
  • Handful fresh basil or mint, for serving


  1. Preheat oven to 180°C.
  2. Combine salt, pepper, oil, garlic and thyme in a bowl.
  3. Place potatoes and chicken in a roasting pan and rub with seasoned oil mixture.
  4. Roast for an hour or until chicken juices run clear when pierced with a knife and potatoes are golden and cooked through.
  5. For the pickle, toss cucumber and red onion together.
  6. Heat vinegar, water, sugar and salt in a pan and pour over the cucumber and onion.
  7. Pickle for 30 minutes, then drain.
  8. Serve chicken with basil or mint and pickle.
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