You rarely go wrong, when you experiment with recipes from Nigella Lawson
The home cook's Hero
This chicken dish is full of flavour and so so moist
I think everyone loves Roast chicken and Roast Potatoes
A little coleslaw on the side
Can all be prepared earlier,
In fact Roast potatoes in my opinion, need pre-blanching to get them nice and crispy
For the Chicken
1 2 kg chicken
2 cups buttermilk
¼ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Butterfly chicken by placing breast side down and
using heavy-duty kitchen shears to cut along both sides of backbone.
Set backbone aside, it will make some stock
Turn chicken over and open it like a book.
Press gently to flatten it.
Place chicken in a large freezer bag.
Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey.
Seal bag securely and refrigerate overnight or up to two days.
You can prep the potatoes early as well
Just peel, then cut to size
Pop into salted cold water, bring to boil and cook about 5-10 minutes
Drain, shake in the pot with slosh of olive oil
This will roughen the potatoes edges
Helps with the crisping
Heat oven to 200C
Remove chicken from marinade and place on a rack so excess can drip off.
Place oiled potatoes on the foil
Roast for 30 minutes, then reduce heat to 175C
Continue roasting until well browned and until juices run clear
when chicken is pierced where leg joins thigh,about another 10-15 minutes.
Keep an eye on it and if it is getting too brown just lat some foil over the top
before cutting into serving pieces.
Turn the oven back up to 200C
Remove the potatoes and put them on a baking sheet back in the oven
That extra crispiness is so good
Because I cooked the chicken, over the potatoes
They absorbed the juices
If you wish you could make a gravy from chicken stock
I just served as it was though