• Yorkshire Meat Company

Whole roasted chicken with herby potato salad

Roast chicken recipe produces the perfect Sunday lunch. Instead of serving with heavier components like Yorkshire pudding and gravy. Serve the chicken with a herby potato salad. Ideally, cook in an oven with a moisture plus setting to ensure a crisp skin and beautifully moist meat.


Cook 2 Hours | Main | Easy | Serves 4

Ingredients


ROAST CHICKEN

  • 1 chicken, 1.6kg

  • rosemary, 4 sprigs

  • lemon thyme, 4 sprigs

  • 10g of salt

  • 2 garlic cloves

  • 30g of olive oil

  • 2 carrots

  • 1 shallot


HERBED NEW POTATO SALAD

  • 200g of new potatoes

  • 200g of savoy cabbage, shredded

  • 10g of parsley

  • 5g of chives

  • 2g of oregano

  • 1 tsp Dijon mustard

  • 20g of white wine vinegar

  • 100g of olive oil

  • 5g of salt, plus extra for cooking the vegetables


Method


Preheat the oven to 160°C, setting the steam bursts to take place every 30 minutes


Grind the rosemary, lemon thyme, salt and garlic into a paste using a pestle and mortar, then mix in the olive oil. Rub the paste all over the chicken

  • 2 garlic cloves

  • rosemary, 4 sprigs

  • lemon thyme, 4 sprigs

  • 10g of salt

  • 30g of olive oil

  • 1 chicken


Chop the carrots and shallot and arrange across the bottom of a roasting tray to act as a trivet for the chicken to rest on. Place in the oven for 1 hour 40 minutes. Once cooked, leave the chicken to rest for 10 minutes

  • 2 carrots

  • 1 shallot


Place the potatoes in a pan, cover with cold water and add a pinch of salt. Bring to the boil and simmer until cooked. While still warm, cut the potatoes in half and set aside in a bowl to keep warm

  • 200g of new potatoes


Blanch the cabbage in hot salted water for 2-3 minutes, strain and add to the new potatoes

200g of savoy cabbage, shredded


Roughly chop all of the herbs then add to a blender with the Dijon mustard, white wine vinegar and salt. Blend on a low setting. While blending, slowly pour in the olive oil to emulsify

  • 10g of parsley

  • 5g of chives

  • 2g of oregano

  • 1 tsp Dijon mustard

  • 20g of white wine vinegar

  • 100g of olive oil

  • 5g of salt, plus extra for cooking the vegetables


Pour the dressing over the salad, stir through and serve warm alongside the roast chicken


SOURCE



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