Lemon and rosemary baked maple chicken with crushed potatoes
630 g, (Buy 1.4kg)
600 g, halved
½ medium, cut into four wedges
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Pat chicken dry with paper towel. Place on a chopping board, breast-side down and cavity facing you. Using kitchen scissors, cut along both sides of backbone and discard. Open out chicken. Turn over and press down with the heel of your hand to flatten. Transfer chicken, skin-side up, to prepared tray.
- Lightly spray chicken with oil, drizzle with maple syrup and sprinkle with rosemary. Season with salt and pepper. Bake for 1 hour or until skin is golden and crisp and chicken is cooked through.
- Meanwhile, boil, steam or microwave potatoes until just tender. Using a potato masher, roughly crush potatoes. Place potatoes and lemon wedges on tray with chicken for the last 30 minutes of cooking. Squeeze juice from baked lemon over chicken and serve with potatoes.