Rapid roast chicken with red skin potatoes and thyme

Enjoy your next Sunday roast quick smart with this rapid roast chicken recipe. Using butterflied chicken cuts down on the cooking time of this dish, which is so good served with potatoes and thyme

By Sophie Gray
  • 5 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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  • 1 family-size chicken, butterflied (see recipe tip)
  • 1 onion, chopped
  • 6 whole garlic cloves, unpeeled
  • 1 capsicum, deseeded, cut in chunks
  • 300 gram red skin potatoes, cut in chunks
  • 1 kumara, peeled, cut in chunks
  • 2 tablespoon oil
  • juice of 2 lemons
  • 1 teaspoon smoked paprika
  • 2 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/2 cup chicken stock


  • 1
    Preheat oven to 200°C. Toss vegetables in 1 tablespoon oil and place in a single layer in a roasting pan.
  • 2
    Nestle chicken into pan, skin-side up, and drizzle over half the lemon juice and remaining oil. Sprinkle with paprika and herbs, and bake for 30 minutes.
  • 3
    Turn the vegetables, add the stock and bake a further 25-30 minutes until the chicken is cooked. Prick the deepest part of the thigh and press – the juices should run clear. Remove chicken to rest for 5 minutes.
  • 4
    Remove vegetables and add remaining lemon juice to pan; mix into pan sauce. Serve chicken and veges with the pan sauce spooned over the top.


  • To butterfly a chicken, place breast-side down on a board, and working from the cavity up to neck, cut along each side of the back bone with kitchen shears. Discard backbone. Open chicken and slice through the white cartilage at the tip of the breastbone to pop it open. PER SERVE Energy 600kcal, 2513kj • Protein 48.6g • Total Fat 34.8g • Saturated Fat 10g • Carbohydrate 19.7g • Fibre 6.2g • Sodium 216mg