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Super roast chicken & chips
main courses | serves 8-10
Super chickens naturally have more fat, so they will roast differently to other birds. To make this dish with a standard chicken, see our recipe.
1. Preheat the oven to 180C/gas 4. If your chicken has been refrigerated, let it come up to room temperature.
2. Parboil the chips in a pan of salted water with one of the lemons (left whole) for 46 minutes, or until the chips are partly cooked.
3. Drain the chips in a colander (remove the lemon and set aside for the dressing), leave to steam dry for a couple of minutes, then shake them around a little to create rough edges this will help to make them nice and crispy.
4. Massage a little olive oil, salt and pepper into the chicken. Halve the remaining lemon, then rub one half over the bird, before popping both halves into the cavity.
5. Place the chicken, breast-side-down, directly on the grills in the middle of the oven most of the fat is in the back of the bird, so this will allow the juices to run into the breast and keep all of the meat moist. Position a tray on the shelf below to catch the juices (youll need these for the chips), and roast the chicken for 1½ hours, or until cooked through, turning the chicken over after 45 minutes to crisp up the rest of the skin.
6. Once you have 30 minutes cooking time left, add the parboiled chips, thyme and garlic to the tray with the chicken juices, stirring to coat. Season and pop them in the oven to cook, tossing after 15 minutes.
7. Once the chicken is cooked, take it out of the oven and turn up the temperature to 200C/gas 6. Leave the chips in for 510 minutes, or until crisped up, while the chicken rests.
8. Meanwhile, make the dressing. Halve the boiled lemon and scoop the jammy insides into a bowl. Very finely chop half of the skin (avoiding the bitter pith) and add this too. Stir in the yoghurt and chopped herbs, season and loosen with a little extra virgin olive oil. Set aside.
9. Add the fennel, cabbage and carrots to a large serving bowl, toss through the lemony dressing, then scatter over the saved fennel tops, the herb tops and baby leaves.
10. Serve the roast chicken with the chips and lemony salad on the side.
Recipe Jamie Oliver
Photo Gareth Morgans
from Issue 51
ingredients 33.5kg super chicken
2kg maris piper potatoes, skin on, cut into 2cm-thick chips
A small bunch of thyme
5 garlic cloves, smashed
4 tbsp 0% Greek yoghurt
A small bunch each of chervil, basil and flat leaf parsley, finely chopped
Extra virgin olive oil
1 fennel bulb, finely sliced, tops reserved to serve
¼ white cabbage, finely shredded
4 medium carrots (different colours if you can get them),peeled lengthways into ribbons
Herb tops and baby leaves, to serve