I got this recipe for Quick roast chicken and homemade oven chips in the January 2016 issue of BBC Good Food. I was given a years subscription for Christmas so I decided to take at least one recipe from each issue and do it for the blog. Having read the e-mag pretty thoroughly I decided that I would attempt either their Crispy salmon with turnip, mandarin & noodle salad, their cod, cauliflower and chorizo momay or this chicken and chips. After lots of consideration and consulting with foodie friends I decided to make the salmon dish. It looked really healthy and tasty which is what January is all about. I reneged on this decision when I looked in the fridge and saw that I already had all the ingredients for the chicken recipe so I could go and do it that very day without having to do the shopping!
The recipe itself was cleat and concise but I found myself really questioning its promise of a fully cooked whole chicken after just an hour in the oven. I would have given it at least a half an hour longer! But who am I to question the good people at BBC Good Food? I decided to put my faith and my dinner in their capable, trustworthy hands. At least until I double checked it with my reed thermometer and found that the instructions were legit!
SIDENOTE: if you don’t have a reed thermometer or a meat thermometer then go and buy one. So many recipes give cooking times even though every oven is different but the internal temperature does not lie. Whatever it is you are cooking, Google the internal temperature required for your desired doneness and use your recipes cooking times as a very loose suggestion, checking the internal temperature a good bit before you are to take it out. These things are really cheap and mine saved my Christmas turkey from an extra 50 minutes in the oven.
The trick in this recipe to get it perfectly cooked and so so juicy in just an hour is to roast at a higher temperature and flip it every 20 minutes of cooking. This mimics a rotisserie which will give even cooking and with the help or gravity allows the juices to flow back into the meat.
As nice as this meal is, I wouldn’t say it’s quite balanced enough so just do some roast veggies in winter or a green salad in summer and you’re set!
- 1 small whole chicken (about 1.25 Kg)
- 100g butter
- 2 tbsp lemon juice
- 1 clove of garlic, minced
- 1 small bunch of parsley finely chopped
- 1 chicken stock cube
- 2 tbsp sea salt flakes
- 1 tsp smoked paprika
- 900g potatoes
- 3 tbsp olive oil
- Add the butter, lemon juice, minced garlic and chopped parsley to a bowl and mix to combine.
- Turn out onto a sheet of cling, cover and roll into a sausage shape before returning it to the fridge to firm up.
- Finely chop or grate the chicken stock cube until it is a fine powder and add it to a bowl with the salt and paprika. Stir to combine and set aside.
- Peel the potatoes and chop them into fingers. Add them to a pot of cold water and bring to the boil. Allow to boil for 5 minutes before straining and allowing to cool and dry on a tray.
- With a tablespoon, gently separate the skin of the chicken from the breasts and insert a knob of the kiev butter between each breast and the skin.
- Season the chicken with half or a third of the chicken salt.
- Place on a rack, or onion slices, on a roasting tray, breast side up and roast at 220 degrees Celsius or 200 in a fan oven for an hour. Turn the chicken onto its breast side after 20 minutes and again onto it's back after another 20 minutes.
- The chips need 45 minutes so add the oil to a clean tray and put the tray into the oven with the chicken to heat the oil.
- Season the chips with a third or the other half of the chicken salt.
- When turning the chicken the first time, add the seasoned chips to the tray with the hot oil and toss to coat and toss again when turning the chicken for the second time.
- When the chicken has had an hour it should have an internal temperature of 75 degrees Celsius or 165 Fahrenheit. This should be checked with a reed thermometer.
- When the chicken is done, allow to rest for 5 minutes while the chips finish.
- Plate up and cut the chicken into portions and add a small knob of the kiev butter to each portion (optional).