Bake them to make a healthy side

If you roast a chicken low and slow, it be­comes very ten­der, but if you roast it high and fast, like this one, you es­sen­tially repli­cate spitroast­ing – and the re­sult is su­per suc­cu­lent

Roast chicken & home­made oven chips with Kiev but­ter

Q Serves 4 Q Prep 20 mins Q Cook 1 hr Q £1.05 a por­tion Q 756 kcals, 47g fat, 19g sat. fat, 2g sugar

1 small chicken (about 1.25kg) FOR THE KIEV BUT­TER 1 large gar­lic clove, crushed ¼ small pack pars­ley, finely chopped 2 tbsp lemon juice 100g un­salted but­ter, at room tem­per­a­ture FOR THE CHICKEN SALT chicken bouillon cube, crum­bled 2 tbsp flaky sea salt 1 tsp smoked pa­prika FOR THE CHIPS 900g Maris Pipers (4 medium pota­toes) 3 tbsp olive oil

1 First, make the Kiev but­ter. Beat the gar­lic, pars­ley, lemon juice and some sea­son­ing into the but­ter. Roll the but­ter into a log, wrap in cling film, then chill in the fridge un­til needed. For the chicken salt, mix all the in­gre­di­ents in a bowl, then set aside. The but­ter and salt can be made up to two days ahead. 2 Cut the pota­toes into thick, fin­ger-sized wedges and put in a pan of cold wa­ter. Bring

to the boil and sim­mer for 5 mins un­til just cooked. Drain, then place on a tray to cool.

3 Heat oven to 220C/200C fan/gas 7. If you have a trivet or wire rack, set it over a roast­ing tin and sit the chicken on it. If you have nei­ther, put your chicken in the roast­ing tin. Trim two slices of the chilled but­ter, gen­tly lift the skin away from the breast, and push the but­ter un­der­neath. Season the chicken all over with 1/ 3 of the flavoured salt.

4 Roast the chicken for 20 mins, then turn it over so that it is breast-side down. Re­turn to the oven, cook for 20 mins more, then turn it breast-side-up again and cook for a fi­nal 20 mins un­til crispy and golden.

5 Mean­while, put the oil in a bak­ing tray in the bot­tom of the oven. Toss the cooled chips in 1/ 3 of the salt, then care­fully place in the hot oil, turn­ing them un­til com­pletely coated. Roast for 45 mins, turn­ing oc­ca­sion­ally.

6 Re­move the chicken from the oven and rest for 5 mins. Carve the chicken and place on a plat­ter with slices of the Kiev but­ter melt­ing over each por­tion. Serve with the chips and the re­main­ing chicken salt.

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