Charlotte Davis's Juicy Roast Chicken Recipe
“Charlotte Davis’s comforting roast recipe is a classic blend of harmonious ingredients and simple cooking techniques, creating a memorable meal that might become your new family Sunday dinner favourite.”
The Davis Roast Chicken with a Parsley Lemon Juice Oil
Ingredients
Chicken:
1 (Midlands) Chicken
1/2 Butternut (350g)
Oryx Salt and Freshly Oryx Ground Black Pepper
4 Sprigs of Fresh Rosemary
4 Sprigs of Fresh Thyme
1 Onion (150g) Quartered
Olive Oil, for Drizzling
Roast Potatoes:
4 Large Potatoes (100g each)
1/2 A Cup of (Champagne Valley) Flour (125g)
1 Tbsp of Paprika (15g)
1 Tbsp of Chicken Spice (15g)
Oryx Salt and Freshly Oryx Ground Black Pepper
1 Cup of Sunflower Oil (250g)
Rice:
1 Cup of Rice (250g)
1 1/2 Cups of Water (375g)
Parsley Drizzle:
1/2 Bunch Parsley
1/2 Cup Extra-Virgin Olive Oil
1/2 Lemon, Juiced (25ml)
Oryx Salt and Freshly Oryx Ground Black Pepper
Method:
Chicken and potatoes:
Step 1: Preheat the oven to 200˚C
Step 2: Cut the butternut and onion into bite-size pieces.
Step 3: Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the
chicken and the veg (butternut and onion) around the chicken in a baking pan, or any pan that will fit in without crowding. Season the chicken generously with salt, pepper, olive oil, and herbs.
Step 4: Put tin foil over the chicken and veg and place in the oven for 1 hour.
Step 5: In a separate pan pour the oil and put into the oven to heat.
Step 6: Once the chicken is in the oven put some water in a pot on the stove and season with salt.
Step 7: Place the cut potatoes into the salted water, and boil potatoes until soft (a fork can easily slide into the potato but not break it)
Step 8: Strain the potatoes and set aside.
Step 9: In a bowl put the flour, paprika, chicken spices and salt and pepper and mix well.
Step 10: One by one place the potatoes into the flour mix and cover generously
Step 11: Once the hour is up, take the tin foil off the chicken and veg and Roast until the skin is nicely browned there is no pink near the thigh bone and the juices run clear. Should take about 30 minutes
Step 12: Take the pan of oil out of the oven and start gently placing the potatoes in the oil and put them back into the oven.
Step 13: Over the 30 minutes turn your potatoes until they are golden brown and crispy.
Step 14: Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until it is done (let it rest).
Rice:
Step 1: Boil water in a pot and season with salt
Step 2: Pour the rice into the boiling water
Step 3: Once the water is almost completely gone and the rice is soft and fluffy it will be ready (should take 15 minutes)
Parsley drizzle:
Step 1: Wash and dry the parsley.
Step 2: Remove the leaves from the stems and chop the leaves finely.
Step 3: Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.