Anthony Bourdain said in his iconic book 'Kitchen Confidential' that Chefs regard people who order chicken as being undecided about what to eat. Well, i beg to differ. Roast chicken is definitely one of my favourite dishes. The best I've tasted is at Barcelos, a dedicated chicken fast food restaurant at Vivocity.
Today, I did a simple roast chicken meal complete with potato and olive salad. The results was a flavorful roast chicken with crispy skin on its outside and tender white flesh on the inside. The recipe is almost too simple for it to be resulting in such a delicious meal. Couple the dish with fresh home made bread to soak up the sinfully oily chicken fats and I guarantee you a coronary in 5 years.
Ingredients
1 chicken - halved.
dill
salt
50g butter
1 tbsp vegetable oil
1 egg yolk
2 cloves garlic
Potato Salad Ingredients
5 potatoes - skinned and diced into bite sized pieces*
1/2 cup marinated olives
mixed herbs
2 stalks celery- sliced
50g butter
3 tbsp olive oil
Rub the chicken with garlic. Then coat with oil, salt, butter and dill
Leave it marinate for 2 hours.
Heat oven to 175 degrees Celcius
Mix all potato salad ingredients except celery in a bowl and wrap inside aluminium foil.
Place in oven until potatoes are thoroughly cooked (you can test by piercing with a fork). Add in the celery and cook for a further 5 mins.
Brush the chicken over with the egg yolk and place in oven for 30 mins or until golden brown.
Don't waste the chicken fats on the tray, pour it into the salad for the extra ZING!
Serves 4.
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