Roasted marinated chicken on a bed of soft mash is just right for cooler autumn nights.
Ingredients
- 1 x 1.6kg (size 16) whole chicken
- 60ml (1/4 cup) balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 20 garlic cloves (about 2 small heads), unpeeled
- 4 fresh or dried bay leaves
- 2 large fresh rosemary sprigs, leaves picked
- Mashed potato, to serve
- Fresh bay leaves (optional), to serve
Method
- Step 1Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place the chicken, breast-side up, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut the breast in half along the breast bone. Open the chicken and cut along either side of the backbone. Discard the backbone. Cut around the legs, between the thigh and the breast pieces.
- Step 2Place the vinegar, mustard and half the oil in a large sealable plastic bag. Shake to combine. Add the chicken to the bag and seal. Shake to coat. Place in fridge for 4 hours or overnight to marinate.
- Step 3Preheat oven to 200°C. Place the garlic and remaining oil in a large baking dish and toss to coat and spread over the base. Top with the chicken leg pieces, skin-side up. Sprinkle with the bay leaves and half the rosemary. Season with salt and pepper. Bake in oven, brushing the chicken with pan juices halfway through cooking, for 20 minutes.
- Step 4Add the chicken breast pieces, skin-side up, to the dish. Sprinkle with the remaining rosemary and season with salt and pepper. Place the dish on the top shelf of the oven and bake, brushing the chicken with the pan juices halfway through cooking, for 25 minutes or until the chicken is cooked through.
- Step 5Divide the mashed potato among serving plates. Top with chicken. Drizzle over the remaining pan juices. Top with fresh bay leaves, if desired, to serve.
Nutrition
2225 kj
Energy
35g
Fat Total
9.5g
Saturated Fat
2.5g
Fibre
49g
Protein
5g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Steve Brown
- Publication: Australian Good Taste
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