Does anyone cook their roast potatoes in with the roast chicken???

[Dickorydockwhatthe]

I normally cook them separate but my over is so tiny it’s a nightmare. Wondering if I can cook them both in the same tray and any tips/advice?? It’s says I need to cook the chicken for 1 hour 45 minutes xx

Yes, sure you can. I always brown the outsides in a frying pan first ( when they are raw). Then put them in with the chicken, about half an hour after the bird goes in , they'll be lovely after about an hour and a quarter. .

Always! Chicken in, parboil potatoes, add to chicken pan about an hour before the chicken will be ready. Can do the same with roasting onions, carrots, parsnips...

Yes my mum does this, they taste great IMO.

Instead of browning them first, you can always time it so that you take the meat out to rest about 30-40 minutes before everything else is ready, stick the potatoes into a smaller roasting tray/dish with some of the fat which has cooked out and finish them off to make them crispy.

Fab thank you 😊

Yep. Chicken in oven.
Parboiled potatoes in about an hour before the meat is cooked. If they need crisping up, wack the oven up while the chicken rests.
Roast potatoes in with a beef joint are the best!

I don't because I rest the chicken as long as I cook it, so when it is out I have room in the oven for things like stuffing, potatoes and roast veg.

Hi OP. I have been using a recipe from BBC Good Food called Foolproof Slow Roast Chicken. You do not have to parboil the potatoes, but it takes a bit longer. There are absolutely loads of comments below it with advice that are worth reading. I have summarised them into my version of the recipe. I hope this comes out formatted OK. Has become my regular method of cooking a chicken.

Here it is:

This is the original ingredients:
butter, for greasing
chicken whole 1.6kg for roast
1kg potatoes for roasting, halved or quartered if large
2 whole heads garlic, halved through the middle
100ml white wine for roast
100ml chicken stock
2 stems rosemary for roast, broken into sprigs (or thyme perhaps)
2-3 bay leaves for roast
1 lemon for roast, cut into wedges (perhaps leave this out)
Carrots for roasting, I cut them into large slices, about an inch long

DIRECTIONS
There are 175 reviews of this on the website. Lots of tips, inc how to make gravy. Try to get correct potatoes for roasting.
Takes 2½ hours from putting in oven.
Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. (Could put peppers in to roast at this point). Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving.
At this point I remove the potatoes to a baking tray and put back in oven on the top shelf so they crisp up.
Serve with any pan juices. (I actually make gravy by straining and adding thickening and stock.)

Tips suggest keeping potatoes small and putting them back in the oven at the end to crisp up while you make the gravy. Also lots say very lemony - try smaller lemon wedge only in the cavity, otherwise potatoes too lemony. Can also sit the chicken on some onion for added flavour, or put half onion in cavity.
I

I'm not sure how to do links but it's at
www.bbcgoodfood.com/recipes/4752/foolproof-slow-roast-chicken