A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are often cooked alongside seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood. Try one of our tasty roast chicken recipes. Enjoy!
WHOLE ROASTED MASALA CHICKEN with potatoes
Prep: 30-60 mins Cooking time: 1-2 hours Serves: 4
What you will need
For the marinade:
- 4 tbsp lemon juice
- 2 tbsp peeled, finely chopped root ginger
- 2 tbsp finely chopped or crushed garlic
- 3 hot green chillies, finely chopped
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp garam masala
For the chicken:
- 1.75kg (3lb 14oz) whole chicken, skin removed
- ½ tsp chilli powder
- ½ tsp freshly ground black pepper
For the roasted masala potatoes:
- 6 tbsp olive or sunflower oil
- 5 medium potatoes, peeled, halved lengthways, and cut into 5x4cm/2×1½in chunks
- ¾ tsp of salt
- ¾ tsp freshly ground black pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp Kashmiri (mild) chilli powder
Now Get Cooking!
- Preheat the oven to 200C/400F/Gas 6.
- Place all the marinade ingredients into a blender and process to a paste.
- Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well.
- Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely.
- Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes.
- Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top.
- Bake in the middle of the hot oven for one hour.
- Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices.
- Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed.
The masala potatoes
- Preheat the oven to 180C/350F/Gas 4.
- Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer.
- Place in the middle of the oven and roast for 20 mins.
- Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well.
- Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered.
- Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife.
- Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes.
ITALIAN ROAST CHICKEN with peppers and olives
Prep: <30 mins Cooking time: 1-2 hours Serves: 4-6
What you will need
- 1 x 1.5kg/3lb 5oz chicken (preferably organic)
- 1 unwaxed lemon, cut in half
- 4 sprigs rosemary
- 3 leeks, washed and trimmed
- 2 red peppers
- 1 orange pepper
- 1 yellow pepper
- 100g/3½oz pitted drypacked black olives
- 4 tbsp olive oil
- Sea salt flakes and freshly ground black pepper, to serve
Now Get Cooking
- Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.
- Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.
- Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.
- Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.
- Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.
- Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highlyflavoured juices that have collected in the pan.