Gallian-style Roast Chicken with Fried Potatoes and Avocados

Ingredients

• 1 piece Lemon (Used to clean the chicken, juice and zest optional)
• 3 stalks Green onions (Coarsely chopped)
• 1 piece Green bell pepper (Core and coarsely chop)
• 2 sticks Fresh ginger (Coarsely chopped)
• 1 piece Medium onion (Coarsely chopped)
• 4 cloves Garlic cloves (Large, peeled)
• 1 cube Chicken broth cube (Knorr) (For the marinade)
• 1 tbsp Chicken seasoning (Spice blend)
• 0.5 tbsp Knorr (seasoning) (Half tablespoon)
• 1 tbsp Salt
• 125 ml Vegetable oil (Neutral, for the marinade)
• 1.5 kg Whole chicken (Trimmed of the tail and back bone, skin intact)
• 5 kg Potatoes (Peeled, cut into quarters)
• 1 tbsp Dried rosemary (For the potatoes)
• 1 tsp Salt (for potatoes)
• 500 ml Frying oil (For frying the potatoes)
• 2 pieces Avocados (Diced for garnish)
• 1 piece Chili (optional) (For extra heat, adjust to taste)

Instructions

1. Washing the vegetables

   Rinse the lemon, green onions, green bell pepper, ginger, onion and garlic under cold water.

   Time: PT5M

2. Coarse chopping

   Cut the onion, ginger, green bell pepper and green onions into large pieces so they blend easily.

   Time: PT7M

3. Preparing the marinade

   Place the chopped vegetables in the blender, add the broth cube, chicken seasoning, ½ tbsp Knorr, 1 tbsp salt, 125 ml vegetable oil and blend until a smooth sauce forms.

   Time: PT3M

4. Preparing the chicken

   Remove the tail, cut the back bone, make a small slit in the middle, remove any residual feathers and any plastic parts.

   Time: PT10M

5. Cleaning the chicken with lemon

   Cut the lemon in half and rub the chicken with the juice and pulp, then rinse thoroughly with cold water.

   Time: PT5M

6. Drying the chicken

   Pat the chicken dry with paper towels to remove excess water.

   Time: PT3M

7. Marinating the chicken

   Coat the chicken on both sides with the blender sauce, make additional small incisions, cover with plastic wrap and refrigerate to marinate for 2 hours.

   Time: PT2H

8. Preheating the oven

   Preheat the oven to 170 °C.

   Time: PT10M

   Temperature: 170°C

9. First roast of the chicken

   Place the chicken in the center of the oven and roast for 30 minutes.

   Time: PT30M

   Temperature: 170°C

10. Preparing the potatoes

    Peel, rinse and dry the potatoes, cut into quarters, toss with 1 tbsp oil, 1 tbsp dried rosemary and 1 tsp salt.

    Time: PT15M

11. Turn the chicken and finish cooking

    After 30 minutes, turn the chicken, baste again with the marinade and continue cooking for an additional 20‑25 minutes.

    Time: PT22M

    Temperature: 170°C

12. Heating the oil for fries

    Heat 500 ml frying oil in a deep pan to 180 °C.

    Time: PT5M

    Temperature: 180°C

13. Frying the potatoes

    Drop the potato quarters into the hot oil and fry until golden and crispy (8‑10 minutes).

    Time: PT10M

    Temperature: 180°C

14. Draining and final seasoning

    Remove the fries, place on paper towels to absorb excess oil and lightly sprinkle with salt.

    Time: PT3M

15. Resting the chicken

    Take the chicken out of the oven, loosely cover with foil and let rest for 5 minutes.

    Time: PT5M

16. Plating

    Slice the chicken, arrange the pieces on a platter, add the golden fries and sprinkle with avocado dice.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g