A great roast chicken is a must for your cooking repertoire and Curtis Stone definitely knows a thing or two about perfecting this classic dish (RECIPE BELOW). Watch as he prepares the chicken for roasting and take note of his tips to getting the meat to cook evenly and how to carve your roast chicken for serving. Pair this succulent roast with caramelised carrot and potato glazed with honey for a roast you won’t want to wait until Sunday for.
BEST-EVER ROAST CHICKEN
Serves 4 Prep 10 mins Cooking 1hr 10mins
180g (about 3 stalks) silverbeet, stalks removed, roughly chopped
450g brushed potatoes, well washed, peeled and cut into 2.5cm dice
20g Coles Brand Butter
2 teaspoons plain flour
3/4 cup Coles Brand Chicken Stock
1.6-1.8kg whole chicken
Olive oil, for drizzling, plus 2 tablespoons extra
4 medium carrots, peeled, diagonally sliced into 2cm thick slices
2cm piece fresh ginger, peeled, finely chopped
1/2 teaspoon Coles Brand Ground Cumin
1/2 teaspoon Coles Brand Ground Coriander
1 tablespoon Coles Smart Buy Honey
1. For the Chicken: Preheat oven to 180C or 160C fan-forced.
2. Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper. Drizzle over some oil and rub over the chicken. Place chicken on a small rack in a large baking dish. Tie the legs together with string. Roast for 50-60 mins. When the chicken is done, its skin will be crisp and golden and a meat thermometer will register 82C when inserted into the thickest part of the thighs. Allow the chicken to rest after cooking for at least 15 mins before serving.
3. For the Honey Glazed Carrots, Potatoes and Silverbeet: While chicken is cooking, heat a heavy-based medium-sized frying pan over high heat until hot. Add the oil, carrots and potatoes. Reduce heat to medium-high and allow vegetables to cook undisturbed for about 5-7 mins until they start to brown.
4. Add the ginger and spices. Cook for a further 5 mins over low-medium heat, tossing occasionally until vegetables are browned on all sides.
5. Add the honey, cook for 2 mins, or until slightly caramelised. Add the butter and allow to melt completely. Stir in the flour and cook for 1 min, pour in the chicken stock and continue to stir until completely incorporated and just thickened, about 2 mins. Add the silverbeet and toss gently until completely wilted.
6. Serve the chicken on your favourite platter accompanied by honey glazed carrots, potatoes and silverbeet.
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