A naughty takeaway favourite made into a real meal. This chicken and chips combo just needs a bit of salad to ensure your halo
- 2 tbsp paprika
- 2 tbsp light muscovado sugar
- 4 large baking potatoes, unpeeled, cut into chunky wedges
- 3 tbsp sunflower oil
- 1 free range chicken, about 1½ kg/3lb 5oz
MethodIn a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.
- 2 boneless, skinless chicken breasts
- ½ tsp olive oil
- 1 tbsp Cajun seasoning, we used Bart (or make your own - see recipe, below)
- 400g can pinto bean, rinsed and drained
- 2 red peppers, diced
- 1 avocado, diced
- 2 spring onions, sliced
- 1 tbsp olive
- juice 1 lemon
- handful coriander, chopped
- To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
- Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.
- 1½ kg medium chicken
- 6 lemons, halved
- 4 rosemary sprigs
- 2 onions, quartered
- 9 garlic cloves
- 1 tbsp thyme leaves, chopped
- 2 tbsp olive oil
- 500g baby new potatoes, halved
- 3 lemon thyme sprigs
- Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
- Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
- Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
- Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
- If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it’s too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 350g risotto rice
- 1 small glass white wine
- 1l hot stock
- 2 chicken breasts from the roast chicken, chopped
- 1 tbsp thyme leaf
- 200g frozen peas
- 1 tbsp crème fraîche
- 2 tbsp grated Parmesan, plus extra to serve
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and Parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra Parmesan, if you like.