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Roast chicken, potatoes, kumara and creamy feta spinach

Servings 4 -6 people

Ingredients

For the chicken

  • 1 free range roast chicken
  • 1 Lemon
  • Seasoning
  • Olive oil
  • A bunch of herbs I am using thyme

Roast vegetables

  • Potatoes
  • Kumara

Creamy Feta spinach

  • A bunch of spinach around 400 grams
  • Olive Oil
  • Butter
  • Salt and pepper
  • 1 clove Garlic finely cut
  • 150 grams feta cheese

Instructions

  1. Remove the chicken from the fridge 30 minutes before you start cooking so it can come up to room temperature.
  2. While the chicken comes to temperature, prepare your roast vegetables. Peel the kumara and cut into chunky pieces. Wash potatoes and cut any large potatoes so they are the same size as the kumara.
  3. Line a baking tray, add the vegetables, season well and drizzle with olive oil. Place on the bottom shelf of the oven. Leave the oven off at this stage.
  4. Cut the lemon and stuff inside the cavity of the chicken along with the herbs.
  5. Tie the legs together using string.
  6. Drizzle the chicken with olive oil and season liberally. I like to use my hands to massage the oil in a little so that every part is covered.
  7. Take your Haier rotisserie attachment and skewer the chicken through the middle, tighten the screws on the sides of the sharp forked pieces and place into the oven.
  8. Put the oven on to the rotisserie function and turn on. You will now see that the chicken is rotating. Cook for 40-50 minutes until the chicken is golden and cooked through.
  9. When the chicken is nearly cooked, start on the spinach.
  10. Place a pot of water on to boil. Wash the spinach well and drain.
  11. Blanch the spinach in the boiling water for 5 minutes. Drain well in a sieve.
  12. Set aside.
  13. Place oil and butter in a pan over a medium heat, add the garlic. Sauté gently and after around 1 minute once the garlic is aromatic, squeeze out any excess water from the spinach and add to the pan. You can do this off the heat so that it doesn’t spit much.
  14. Stir and return to the heat. Sauté gently for around 5 minutes. Stirring occasionally. Crumble the feta in large chunks and add to the pan, stir and after a minute, turn off the heat. Taste and add salt if needed, however the feta is salty so it may not need it. Black pepper however is a lovely addition.
  15. Back to the chicken, you can test if the chicken is cooked by inserting a skewer or a fork into the inside of the chicken, then turn the chicken downwards over a plate so the juices run out, if the juices are clear, not red, the chicken is cooked.
  16. Once the chicken is cooked, leave to rest for 10 minutes in a warm spot.
  17. Serve the chicken, roast vegetable and creamy spinach to your lucky dining companions.