Herbed Faux-tisserie Chicken and Potatoes

Ingredients for Herbed Faux-tisserie Chicken and Potatoes

• 2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper flakes

• 2 tablespoons finely chopped fresh marjoram

• plus 4 sprigs, divided

• 2 tablespoons finely chopped fresh thyme

• plus 4 sprigs, divided

• 1 tablespoon kosher salt, plus more

• 1/2 teaspoons freshly ground black pepper, plus more

• 90ml olive oil, divided

• 1 3 1/2–1.8kg chicken

• 1 lemon, quartered

• 1 head of garlic, halved crosswise

• 900g Yukon Gold potatoes, scrubbed, halved, or quartered if large

Preheat oven to 149°C. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 tablespoon salt, 1/2 teaspoons pepper, and 45ml oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Toss potatoes with remaining 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in centre; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.