Level up a chicken roast dinner with this recipe inspired by Delicious Magazine's Georgina Hayden.
Ingredients
750g new potatoes
1.5kg whole chicken
8 garlic cloves, unpeeled
Vegetable oil for drizzling
½ tsp ground turmeric
250g green beans or sugar snap peas
2-3 red chillies, deseeded and finely sliced
150g crunchy peanut butter
3 tbsp soy sauce
250ml coconut milk
3 tbsp dark brown sugar
2 tbsp fish sauce
3 limes, halved
METHOD
Heat the oven to 190°C/170°C fan/gas 5.
Cook the potatoes in a large pan of boiling salted water for 10 minutes, or until almost cooked through. Drain, then crush slightly, either carefully with your hands or gently with a potato masher, then put in a large roasting tin
Nestle the chicken in the middle, then scatter over four of the unpeeled garlic cloves.
Drizzle everything with oil and season generously.
Sprinkle over the turmeric, then finely grate over the zest from a lime. Put the lime halves inside the chicken cavity.
Use your fingers to massage all the flavours into the chicken skin and the potatoes.
Roast the chicken/potatoes for 1 hour 10 minutes or until the chicken is just cooked through and everything is golden (it should read 72°C on a digital probe thermometer, or the juices should run clear when you push a skewer into the thigh).
Add the beans/sugar snap peas to the roasting tin and cook for another 15 minutes. Remove from oven and cover loosely with foil so the chicken can rest while you make the sauce.
For the sauce...
Peel and finely chop the remaining 4 garlic cloves. Put a medium saucepan on a low heat, then drizzle in a little oil, add the chillies and garlic and fry for a couple of minutes until lightly golden.
Stir in the peanut butter, soy sauce and coconut milk until smooth.
Add the sugar and fish sauce, gently bring to a simmer, then cook on a low-medium heat for 5 minutes until you have a rich and thick dressing. Taste and tweak the seasoning if need be.
I like to transfer the chicken, potatoes, garlic and beans to a platter and serve the sauce on the side. Lovely with a green salad and slightly runny boiled egg halves 😍😍😍
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