2kg whole chicken
1.5kg chat potatoes, halved
Green salad, to serve (optional)
½ cup whole egg mayonnaise
4 cloves garlic, crushed
1 tablespoon mild curry powder
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.
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.
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.
Set aside roasting pan (do not rinse). Increase oven temperature to very hot (220C).
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.
Cook in very hot oven, turning halfway, for about 20 minutes, or until golden brown. Remove.
Serve chicken with potatoes and green salad (optional).