Kitchen TimerRoast chicken dinner, every timer ready in one tap
Serves 4. About 1 hour 45 minutes, mostly hands-off.
Add "Roast chicken dinner" to Kitchen Timer
You need
- 1 whole chicken, about 4 lb (1.8 kg)
- 2 lb (900 g) potatoes, cut into chunks
- 1 head of broccoli, cut into florets
- Olive oil, salt, pepper, 1 lemon, a few garlic cloves
The timers
| Timer | Time | What it tells you |
|---|---|---|
| Roast chicken | 30 min, then 45 min | Buzzes when the potatoes go in, rings when the chicken comes out |
| Rest the chicken | 15 min | Carve when it rings |
| Steam the broccoli | 5 min | Start with 5 minutes of resting left |
Method
- Heat the oven to 425°F (220°C). Pat the chicken dry, rub with oil and salt, and put the halved lemon and garlic inside. Put it in a roasting tin.
- Start "Roast chicken". Meanwhile toss the potatoes with oil and salt on a baking tray.
- When it buzzes (30 minutes), put the potatoes in the oven.
- When it rings (45 minutes later), check the chicken: the thickest part of the thigh should read 165°F (74°C). If not, give it 10 more minutes.
- Move the chicken to a board and start "Rest the chicken". Turn the potatoes and leave them in the oven to crisp.
- With 5 minutes of resting left, start "Steam the broccoli".
- When everything rings, carve and serve.
Bigger or smaller chicken?
Allow about 15 to 20 minutes per pound at 425°F, and always check for 165°F in the thigh.
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