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How to make Chicken and wedges in a basket

Yield = 4
Prep time: 0:50
Cook time: 3:10
Total time: 4:00

Ingredients

  • 1kg sebago potatoes, scrubbed, dried
  • Olive oil cooking spray
  • 1.6kg whole chicken
  • 1 lemon, halved
  • 2 teaspoons olive oil
  • 1 teaspoon Chinese five-spice powder
  • 1/3 cup plum sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 2 Lebanese cucumbers, cut into long strips
  • coriander sprigs, to serve

Method

  • Step 1 Pierce each potato 8 times. Place around outside of microwave turntable. Microwave on HIGH (100%) power for 8 to 10 minutes or until almost tender. Cool for 10 minutes. Cut into wedges, lengthways. Spray with oil. Sieve five-spice over potatoes.
  • Step 2 Preheat oven to 220C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper.
  • Step 3 Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string.
  • Step 4 Combine sauces and honey in a small bowl. Brush half the mixture over chicken. Roast for 40 minutes, basting with remaining honey mixture every 20 minutes.
  • Step 5 Place oil into another roasting pan. Heat in oven below chicken until hot. Add potato wedges in a single layer. Roast chicken and wedges, turning wedges once, for a further 20 to 25 minutes or until juices run clear when chicken thigh is pierced. Remove chicken from oven. Stand for 10 minutes. Increase oven to 230C. Roast wedges for a further 10 minutes or until golden and crisp.
  • Step 6 Cut chicken into pieces. Serve with wedges, cucumber strips and coriander.