So. Cue the long weekend, a public holiday and me with too much time on my hands, so I thought I'd give the roast chicken a go. And it didn't turn out too badly.
I did forget, however, how weird it feels handling a whole chicken. I think when you're just roasting or frying a chicken breast or a steak or whatever you can easily forget that you're holding part of an animal in your hands. I never thought about that before today, but it felt kinda weird for a moment to pick it free of its last feathers and move its legs and wings around. Anyway.. I feel a bit weird writing down a recipe for this, because there wasn't much actual cooking going on. I used a ready-made seasoning and just stuck it in the oven on 190°C for about 65 minutes. What I like to do though is instead of brushing it with oil while it's cooking, I like to brush it with milk every quarter hour, which makes the skin extra-crispy. The potatoes were brushed with olive oil and seasoned with salt, pepper, thyme and rosemary and I just stuck them in the oven about 20 minutes before the chicken was done. Just make sure you cut the potatoes about equally thick so they're done at about the same time. Mine were about half a centimeter thick.
Alright, I'm off to find some dessert!