Whole roasted chicken with herby potato salad

Name: Whole roasted chicken with herby potato salad
Total time: 2 h
Ingredients: 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; 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

by Graham Campbell

Item 1 of 1

Graham Campbell's summery roast chicken recipe produces the perfect warm weather Sunday lunch. Instead of serving with heavier components like Yorkshire pudding and gravy, Graham serves 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.

First published in 2015

Ingredients

Metric

Imperial

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

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Equipment

Pestle and mortar
Blender
Steam oven

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

First published in 2015

Graham Campbell

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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