[Sparklechick]

Have to say it was one of the best chicken roasts I've had in a long time (of course the last one I had was cooked by my soon to be ex-flatmate and she made the gravy with self raising flour ... so turned the gravy into a very thick pasty glue type stuff).

So, Kall, I think you should share your recipe with the troops.

[kall]

What, without photos?

Well, okay then.

Garlic/Chili Roast Chicken
[list] 1 Chicken, frozen or fresh[*] 2 T Garlic paste, or 2 crushed cloves of fresh garlic[*] 2 T Hot chili sauce[*] 1 T Worcestershire sauce[*] 4 potatos[*] 2 kumara[*] Half a butternut[*] Olive oil[*] Seasoning (I use Masterfoods' Garlic and Herb Salt)[list]
[list] Preheat oven to 200 C.[*] In a bowl, mix the garlic and sauces together.[*] Remove chicken from bag and cut slits through skin in places and smear half of the garlic/sauce mix into the holes. Press mix under skin evenly.[*] Wipe half of what remains over the entire chicken and place in roasting dish in centre of oven.[*] Peel vegetables, chop, and place into pot of boiling water. Remove kumara and butternut after 5 minutes, potato after 10. Allow time to dry.[*]When chicken has been in oven for one hour, remove, turn, baste with remaining garlic mix and place the vegetables around it.[*] Dribble olive oil lightly over vegetables and season. Return tray to oven for 45 minutes.[*] Turn vegetables. Return to oven until done. (Juices run clear from chicken when cooked.)[list]

Serve with mushroom and garlic sauce and gravy and mixed vegetables.

(As always, KallKorp disavows any responsibility for idiots eating par-cooked chicken and gettin sick.)