Roast chicken has always been one of my favourite things on the planet, and in this recipe, which takes inspiration from Ottolenghi's miso butter onions, the miso gives it a buttery, savoury boost and the citrus cuts through the richness. When it was topped with the vinegary dressing, my brother said it was the nicest roast chicken he'd had.
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Check out Craveable
This recipe is from Seema's new cookbook, Craveable, where she shares joyful, flavour-led dishes to satisfy every mood and appetite. Inspired by her travels and the food cravings we all share, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals.
This recipe is from Seema's new cookbook, Craveable, where she shares joyful, flavour-led dishes to satisfy every mood and appetite. Inspired by her travels and the food cravings we all share, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals.
Serves
4
Whole Chicken
Shallot
Baby New Potato
Butter
FOR THE MARINADE:
Orange
Lemon
Lime
Garlic Clove
Coriander Seed
Brown Sugar
Miso Paste
Dried Tarragon
FOR THE PICKLED CHILLI & CHIVE DRESSING:
Fresh Chive
Sesame Seeds
Green Chilli
Salt
Garlic Clove
Olive Oil
Rice Vinegar
Check out Craveable
This recipe is from Seema's new cookbook, Craveable, where she shares joyful, flavour-led dishes to satisfy every mood and appetite. Inspired by her travels and the food cravings we all share, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals.
This recipe is from Seema's new cookbook, Craveable, where she shares joyful, flavour-led dishes to satisfy every mood and appetite. Inspired by her travels and the food cravings we all share, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals.
Serves
4
Whole Chicken
Shallot
Baby New Potato
Butter
FOR THE MARINADE:
Orange
Lemon
Lime
Garlic Clove
Coriander Seed
Brown Sugar
Miso Paste
Dried Tarragon
FOR THE PICKLED CHILLI & CHIVE DRESSING:
Fresh Chive
Sesame Seeds
Green Chilli
Salt
Garlic Clove
Olive Oil
Rice Vinegar
Unlock Mob Premium
Check out Craveable
This recipe is from Seema's new cookbook, Craveable, where she shares joyful, flavour-led dishes to satisfy every mood and appetite. Inspired by her travels and the food cravings we all share, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals.
This recipe is from Seema's new cookbook, Craveable, where she shares joyful, flavour-led dishes to satisfy every mood and appetite. Inspired by her travels and the food cravings we all share, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals.
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Step 1.
Heat the oven to 220°C.
Step 2.
Using a pair of kitchen scissors, cut the backbone out of the chicken. Flip it over and press firmly on the breast to flatten the chicken, then turn out the legs so they are facing outwards.
Step 3.
For the marinade, squeeze the orange, lemon and lime juice into a large bowl. Crush and add the garlic and coriander seeds, along with the brown sugar, miso paste and coriander seeds.
Step 4.
Place the chicken in the marinade, skin side down, and optionally leave to marinate for 30 mins to 1 hr, but no longer, as the citrus can start to cure the chicken.
Step 5.
Place the potatoes and peeled whole shallots on a large baking tray and dot with knobs of butter. Put the chicken on top of the potatoes and pour the marinade over the top.
Step 6.
Roast in the oven for 45 mins, spooning the marinade over every 15 mins.
Step 7.
Once the chicken is cooked and the juices run clear, remove from the oven and place on a chopping board. Leave to rest for 15 mins. Meanwhile return the potatoes and shallots to the oven for a further 15 mins to crisp up.
Step 8.
To make the dressing, finely chop the chives and place in a heatproof bowl.
Step 9.
Toast the sesame seeds in a small pan until golden.
Step 10.
Pound the chillies, salt and garlic in a pestle and mortar (alternatively, you can use a mini food processor, or finely chop or grate the chillies and garlic by hand).
Step 11.
Add the oil to the sesame seeds along with the pounded garlic mix. Allow to sizzle for 2 mins, then pour over the chives in the bowl. Stir in the rice vinegar.
Step 12.
Once the chicken has rested, slice it into thighs, legs, wings and breast. Serve on top of the potatoes and shallots, and spoon over the tangy chive mix.
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