• gigi eligoloff

6 new ways to roast a chicken

Updated: Feb 15



After 10 months of cooking for the family most nights, the thought of another meal with the same ingredients and flavours might just keep you lying despondently on the sofa re-watching Bridgerton to see if Simon and Daphne resolve their issues quicker. So, we've teamed up with husband and wife chefs Mark and Jo Holland to ask (actually, we begged them...) to give us some new twists on old reliable recipes. Today we give you the traditional roast chicken, six new ways. It's amazing what a different spice mix will give you - and it's nearly as good as dining out under the stars as you listen to the sounds of an exotic ocean lapping at your feet, while the unusual aromas excite your hibernating taste buds back to life!


What most people want from a chicken is tender moist meat with bags of flavour. Here are six recipes that will give you that with a variety of different flavours. But first to make sure the meat is moist, use a meat thermometer and you won't go wrong. This can be the sort you leave in the meat, or a probe that you test the meat with. Just using time and weight and oven temperature can leave you with raw meat (dangerous) or overcooked meat (dry). Get the meat to 73C (safe) and below 80C (moist) and you will have a perfect chicken. For flavour make sure you season the bird well inside and out. All recipes are for a 1.5kg bird.


1. Peking chicken



Dry the bird with kitchen paper, rub all over with sesame oil and the season generously with Chinese 5 spice powder and salt. Roast at 180C 160C fan for approx 1 Hour. Aim for 75C in the deepest part of the meat.

Serve with plum sauce.


2. Aromatic spiced Chicken


The jars of minced Garlic and Ginger are really useful here and are available in supermarkets, or you can peel and mince the ingredients yourself.


Mix together 4 tbsp minced Ginger/Garlic, 2 tsp dried Thyme, I tbsp tomato puree, 1 tsps olive oil, salt & plenty of pepper. Rub into chicken inside and out. Roast again for approximately 1 hour.













3. Tandoori Chicken


Remove the skin from a chicken and cut a couple of deep slits in the breast running with the grain. Do the same with thighs. Mix together the juice of 1 lemon, ½ tsp of salt and 1 tsp of Chilli powder. Rub this into the chicken all over. Leave for 1/2 hour. Meanwhile mix together 1 cup double cream, 2 cups greek yoghurt, 2 tsp each ground coriander, cumin, and 1 or 2 tsp chilli powder, 2 tbsp tomato puree, 3tbsp minced ginger/garlic and salt. Rub this all over and roast, basting as you go.










4. Chicken Diavolo


This is an Italian classic. Cut out the backbone using strong scissors and press the bird out flat. Rub in the juice of ½ lemon, season with salt and a lot of pepper, about 2 tbsp. Roast or grill, turning as you go and re-seasoning with more lemon as you turn. The skin should be brown and a little crispy.













5. Sweet and sour roast Chicken


Season the bird inside and out and place 2 star anise inside. Roast the bird for 30mins.


During the cooking time, make the dressing:


Mix together, 2 tbsp tomato ketchup, soy sauce and runny honey. Add 1 minced garlic clove, 1 tsp chilli powder, 1 tsp English mustard and the juice of an orange. Season and adjust flavours as required.


Baste the chicken every few minutes until cooked. The sauce should thicken and be sticky.







6. Thai green roast chicken


Mix 4 tbsp of Thai green curry paste with 1 can of Coconut milk, ½ tbsp fish sauce, 1 tbsp soft brown sugar and the juice of ½ lime. Slather over seasoned chicken and roast, basting with juices as you go. To serve, scatter over Thai basil leaves.


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