(Serves four fussy semi-vegetarians or three meat eaters)

Roast Chicken with Hasselbacks Served

Simple and delicious, a winner for any get together.


  • A whole chicken
  • 1kg new potatoes
  • Asparagus
  • Spice mix (chilli powder, ground ginger and paprika powder in this case)

Roast Chicken with Hasselbacks Ingredients
Start by coating the chicken with some olive oil. Sprinkle the spice mix over it. Put the chicken in a casserole dish, then stick it in the middle of the oven at 200° Celsius for about an hour, depending on size.

Next, slice the potatoes halfway through all along them. This will test your nerve as it’s far too easy to cut all the way. All good as long as you end up with some continuous chunks of nicely half-sliced potato.

Roast Chicken with Hasselbacks Cut potato

Boil the spuds for about 10 minutes, making them slightly soft. Drain, then put the potatoes in a roasting tin, drizzle with olive oil and sea salt. Pop in the oven above the chicken.

Roast Chicken with Hasselbacks Potato Tray

Steam or boil the asparagus as the chicken is nearly cooked.

The chicken is done when the juices run clear, or, more accurately, the core temperature of the chicken reaches 87° Celsius. A very handy tool to measure the temperature is a meat thermometer. Jab it into the thickest part of the chicken (the breast) and hey presto, you know if it’s done or not.

Roast Chicken with Hasselbacks Cooked Chicken

The potatoes should be ready pretty much as the same time as the chicken. As long as they’re soft in the middle you’re ready to go.

Roast Chicken with Hasselbacks Served

Plate up and bingo; – a wholesome meal to enjoy with a glass of wine of your choice. Gravy optional.