Name: Cider-Glazed Roast Chicken with Crispy Potatoes
Ingredients: 1 Split whole chicken; 1 kg Roasting potatoes, peeled and halved; 3 tsp apple cider vinegar; juice of 1/2 orange; 3 tbsp Olive oil or vegetable oil; 1 large onion finely chopped; 2 tbsp dried rosemary; 1 tsp Salt; 2 tsp curry powder; 1 tsp lemon rind; Any other Seasoning of choice

Ingredients

1 Split whole chicken
1 kg Roasting potatoes, peeled and halved
3 tsp apple cider vinegar
juice of 1/2 orange
3 tbsp Olive oil or vegetable oil
1 large onion finely chopped
2 tbsp dried rosemary
1 tsp Salt
2 tsp curry powder
1 tsp lemon rind
Any other Seasoning of choice

Steps

Whisk apple cider vinegar, oil, chopped onions, herbs, salt, and curry powder. Marinate chicken 1–24 hours. I marinated for 45 mins in the fridge.
Boil potatoes in salted water 10min. Drain and shake to roughen edges. I boiled mine a day before and stored in the fridge overnight.
Place potatoes on baking tray. Drizzle with oil, salt, and cumin powder.
Set a rack over potatoes. Arrange chicken on rack.
Roast at 180°C (350°F) for 45–50min, you may turn potatoes halfway. (I didn't so the edges almost got burnt🤭) you may remove wings and other smaller pieces at the 30 min mark.
The outcome is golden, crispy chicken and potatoes, perfectly golden and crisp on the outside. (Mine were too crispy on the bottom, so turning them mid-baking is a good idea)
Set aside in hot pots ready to serve.
Serving suggestions: with tomato dip, cabbage, and sauce on the side.