Roast Chicken with Potatoes

Ingredients

• Oven Temp: 450 F- 220 C
• Chicken (broiler), skinned cleaned and washed 1 kg, washed and wiped dry
• Butter 1tbsp ]
• Ajwain 1 tsp ]mixed together
• Salt 2 tsp or to taste ]
• Powdered black pepper ¼ tsp
• Medium sized potatoes, peeled and pricked 6
• Aluminum foil
• Vinegar 2 tbsp
• Worcestershire sauce 1 tsp
• Salt to taste
• Cornflour 1 tsp + ¼ cup water

Preparation

• Apply half the butter mixture all over the chicken.

• Apply the rest of the butter all over the potatoes.

• Wrap the chicken and potatoes separately, in foil, to seal. Place on a baking tray in a pre-heated oven and bake for 45 minutes or until the chicken is tender.

• Unwrap the chicken and drain out the liquid that forms in it. Unwrap the potatoes too.

• Return to the oven for about 10minutes to brown a bit.

• Add water to the liquid, to make up ½ cup, add vinegar, Worcestershire sauce, salt and cornflour.

• Cook over low heat till well blended and translucent.

• Cut the chicken into four and serve hot garnished with the gravy.