Try simple roasted chicken, rubbed with just salt and pepper, with chunks of potatos mixed with olive oil, more s&p and some chopped rosemary. While roasting, occasionally, turn potatos. When it’s done (about a hour later @ 400) toast some Italian bread, slice it into big pieces, put it on a platter and place the chicken with the juices and potatos on top of the bread. The bread gets nice and soft as the juices seep into it. We love this dish, enjoy.
I do a chicken with potatoes and rosemary too — but it is with chicken pieces, done in a pan on the stove, and with garlic added at the end. The chicken pieces and potato chunks are browned very slowly in olive oil. When they are about done, minced garlic and rosemary and parsley are added and cooked for another 10 minutes. The heat is not too high — just enough to slowly brown and cook the chicken and potatoes until the potatoes have a nice crispy coating. Lovely aroma!
Sounds like phyllo would be a good sub for springroll wrappers. Both are quite thin. Egg roll wrappers — the ones we know and love in this country are much thicker, usually made with egg (depends on the brand maker) and quite unlike the plain flour and water spring roll wrappers.