Ingredients
2kg whole chicken
1.5kg chat potatoes, halved
Green salad, to serve (optional)
MAYONNAISE RUB
½ cup whole egg mayonnaise
4 cloves garlic, crushed
1 tablespoon mild curry powder
Method
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Pat chicken dry, inside and outside, with absorbent kitchen paper. Tuck wings underneath body. Tie legs together with kitchen string. Place in an oiled, large, flameproof roasting pan.
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To make rub, combine all ingredients in a bowl. Reserve 1/3 cup for potatoes. Spread remaining rub evenly over chicken. Season with salt and pepper.
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Cook in a moderate oven (180C) oven for about 1 hour and 30 minutes, or until juices run clear when a skewer is inserted into the thickest part of the thigh. Transfer chicken to a large plate. Lightly cover with foil.
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Set aside roasting pan (do not rinse). Increase oven temperature to very hot (220C).
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Meanwhile, boil potatoes in a large saucepan of water for about 10 to 12 minutes or until tender. Drain. Toss potatoes with reserved rub in a large bowl. Transfer to the roasting pan. Season with salt and pepper.
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Cook in very hot oven, turning halfway, for about 20 minutes, or until golden brown. Remove.
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Serve chicken with potatoes and green salad (optional).
