Whole roasted chicken with a nice potato salad

Whole roasted chicken with a nice potato salad

The perfect Sunday lunch with this roast chicken recipe and with its crispy skin and soft juicy meat, it’s no wonder a whole bird makes an excellent roast. Cook in the oven with a moisture plus setting to make sure you get a crisp skin.  Nothing beats a Sunday afternoon with a roast chicken shared with friends and family!

Servers: 4
Time: 2 hours


Ingredients

Roast chicken

  • 1 chicken, 1.6kg
  • rosemary, 4 sprigs
  • lemon thyme, 4 sprigs
  • 10g of salt
  • 2 garlic cloves
  • 30g of olive oil
  • 2 carrots
  • 1 shallot

Herbed new potato salad

  • 200g of new potatoes
  • 200g of savoy cabbage, shredded
  • 10g of parsley
  • 5g of chives
  • 2g of oregano
  • 1 tsp Dijon mustard
  • 20g of white wine vinegar
  • 100g of olive oil
  • 5g of salt, plus extra for cooking the vegetables

 

Method

1. Preheat the oven to 160°C, setting the steam bursts to take place every 30 minutes

2. Grind the rosemary, lemon thyme, salt and garlic into a paste using a pestle and mortar, then mix in the olive oil. Rub the paste all over the chicken
  • 2 garlic cloves
  • rosemary, 4 sprigs
  • lemon thyme, 4 sprigs
  • 10g of salt
  • 30g of olive oil
  • 1 chicken
3. Chop the carrots and shallot and arrange across the bottom of a roasting tray to act as a trivet for the chicken to rest on. Place in the oven for 1 hour 40 minutes. Once cooked, leave the chicken to rest for 10 minutes
  • 2 carrots
  • 1 shallot
4. Place the potatoes in a pan, cover with cold water and add a pinch of salt. Bring to the boil and simmer until cooked. While still warm, cut the potatoes in half and set aside in a bowl to keep warm
  • 200g of new potatoes
5. Blanch the cabbage in hot salted water for 2-3 minutes, strain and add to the new potatoes
  • 200g of savoy cabbage, shredded
6. Roughly chop all of the herbs then add to a blender with the Dijon mustard, white wine vinegar and salt. Blend on a low setting. While blending, slowly pour in the olive oil to emulsify
  • 10g of parsley
  • 5g of chives
  • 2g of oregano
  • 1 tsp Dijon mustard
  • 20g of white wine vinegar
  • 100g of olive oil
  • 5g of salt, plus extra for cooking the vegetables

7. Pour the dressing over the salad, stir through and serve warm alongside the roast chicken.

 

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