Sunday Roast (Chicken and Potatoes with Salad)
Sunday Roast (Chicken and Potatoes with Salad)
Ingredients
For the Marinated Chicken
- 8 chicken thigh fillets, skin-on, bone-in
- 2 tablespoons red spice, such as paprika or chili powder
- 1 tablespoon light spice powder, such as garlic powder or onion powder
- 1 tablespoon chicken powder
- 4 sprigs fresh thyme
- 1/4 cup James Squire Lashes pale ale
- 1/2 teaspoon salt, as needed
- 1 tablespoon honey
- 2 tablespoons Parmesan cheese, grated
For the Crispy Potatoes
- 1 1/2 kilograms potatoes, whole, parboiled
- 8 garlic cloves, unpeeled
- 4 sprigs fresh thyme
- 1 tablespoon flaky salt, or to taste
- 1/2 cup olive oil
- 1 teaspoon paprika
For the Fresh Salad
- 1/2 head cabbage, thinly sliced
- 1 bulb fennel, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup mint, picked leaves
- 1 green chili, thinly sliced
- 1 green apple, thinly sliced
For the Salad Dressing
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 teaspoon maple syrup
- 1 tablespoon mayonnaise
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200
- 2
Place the skin-on, bone-in chicken thigh fillets into a large plastic bag or a bowl lined with a plastic bag. Add the red spice, light spice powder, chicken powder, fresh thyme sprigs, and James Squire Lashes pale ale. Seal the bag and mix thoroughly to coat all the chicken pieces. Let marinate while you prepare the potatoes.
⏱️ 5 min
- 3
Transfer the whole parboiled potatoes into a large roasting dish. Use the bottom of a sturdy glass or a potato masher to gently 'squash' each potato until it slightly breaks open but remains intact. Scatter the unpeeled garlic cloves and fresh thyme sprigs over the squashed potatoes. Season generously with flaky salt, pour a generous amount of olive oil over them, and dust with paprika (using a small sieve for even distribution).
⏱️ 10 min
- 4
Place the prepared potatoes into the preheated oven to begin roasting. In a separate roasting dish, arrange the marinated chicken pieces skin-side up. Season the chicken with a pinch of salt. Pour a little bit of the remaining marinade from the bag over the chicken. Cover the chicken dish with a lid or aluminum foil and place it in the oven alongside the potatoes.
⏱️ 5 min•🌡️ 200
- 5
While the chicken and potatoes are roasting, prepare the salad ingredients. Using a mandoline or a very sharp knife, thinly slice the cabbage and fennel. Add the sliced cabbage and fennel to a large wooden salad bowl. Then, add the thinly sliced red onion, picked mint leaves, thinly sliced green chili, and thinly sliced green apple to the bowl.
⏱️ 10 min
- 6
Prepare the salad dressing. Into a measuring cup, zest the lemon. Squeeze the lemon juice into the same cup. Add the olive oil, maple syrup, mayonnaise, white pepper, and salt. Whisk all the ingredients together until well combined and emulsified.
⏱️ 5 min
- 7
After the chicken has been cooking for approximately 15 minutes (covered), carefully remove it from the oven. Drizzle a little bit of honey over the chicken pieces and sprinkle the grated Parmesan cheese on top. Return the chicken to the oven, this time uncovered, to allow the skin to crisp and brown. Continue roasting both the chicken and potatoes for another 30-40 minutes, or until the chicken is cooked through and the potatoes are golden brown and perfectly crunchy.
⏱️ 40 min•🌡️ 200
- 8
Just before serving, pour the prepared dressing over the salad ingredients in the wooden bowl. Toss the salad thoroughly to ensure all ingredients are evenly coated.
⏱️ 5 min
- 9
Once the potatoes are perfectly crunchy and roasty, and the chicken is golden brown and cooked through, remove them from the oven. Serve the roasted chicken and potatoes immediately alongside the fresh salad. Enjoy with a cold James Squire Lashes pale ale.
Kitchen Tools
Nutrition Facts (per serving)
Sunday Roast (Chicken and Potatoes with Salad)
For the Marinated Chicken
- 8 chicken thigh fillets, skin-on, bone-in
- 2 tablespoons red spice, such as paprika or chili powder
- 1 tablespoon light spice powder, such as garlic powder or onion powder
- 1 tablespoon chicken powder
- 4 sprigs fresh thyme
- 1/4 cup James Squire Lashes pale ale
- 1/2 teaspoon salt, as needed
- 1 tablespoon honey
- 2 tablespoons Parmesan cheese, grated
For the Crispy Potatoes
- 1 1/2 kilograms potatoes, whole, parboiled
- 8 garlic cloves, unpeeled
- 4 sprigs fresh thyme
- 1 tablespoon flaky salt, or to taste
- 1/2 cup olive oil
- 1 teaspoon paprika
For the Fresh Salad
- 1/2 head cabbage, thinly sliced
- 1 bulb fennel, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup mint, picked leaves
- 1 green chili, thinly sliced
- 1 green apple, thinly sliced
For the Salad Dressing
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 teaspoon maple syrup
- 1 tablespoon mayonnaise
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200 - 2
Place the skin-on, bone-in chicken thigh fillets into a large plastic bag or a bowl lined with a plastic bag. Add the red spice, light spice powder, chicken powder, fresh thyme sprigs, and James Squire Lashes pale ale. Seal the bag and mix thoroughly to coat all the chicken pieces. Let marinate while you prepare the potatoes.
⏱️ 5 min - 3
Transfer the whole parboiled potatoes into a large roasting dish. Use the bottom of a sturdy glass or a potato masher to gently 'squash' each potato until it slightly breaks open but remains intact. Scatter the unpeeled garlic cloves and fresh thyme sprigs over the squashed potatoes. Season generously with flaky salt, pour a generous amount of olive oil over them, and dust with paprika (using a small sieve for even distribution).
⏱️ 10 min - 4
Place the prepared potatoes into the preheated oven to begin roasting. In a separate roasting dish, arrange the marinated chicken pieces skin-side up. Season the chicken with a pinch of salt. Pour a little bit of the remaining marinade from the bag over the chicken. Cover the chicken dish with a lid or aluminum foil and place it in the oven alongside the potatoes.
⏱️ 5 min•🌡️ 200 - 5
While the chicken and potatoes are roasting, prepare the salad ingredients. Using a mandoline or a very sharp knife, thinly slice the cabbage and fennel. Add the sliced cabbage and fennel to a large wooden salad bowl. Then, add the thinly sliced red onion, picked mint leaves, thinly sliced green chili, and thinly sliced green apple to the bowl.
⏱️ 10 min - 6
Prepare the salad dressing. Into a measuring cup, zest the lemon. Squeeze the lemon juice into the same cup. Add the olive oil, maple syrup, mayonnaise, white pepper, and salt. Whisk all the ingredients together until well combined and emulsified.
⏱️ 5 min - 7
After the chicken has been cooking for approximately 15 minutes (covered), carefully remove it from the oven. Drizzle a little bit of honey over the chicken pieces and sprinkle the grated Parmesan cheese on top. Return the chicken to the oven, this time uncovered, to allow the skin to crisp and brown. Continue roasting both the chicken and potatoes for another 30-40 minutes, or until the chicken is cooked through and the potatoes are golden brown and perfectly crunchy.
⏱️ 40 min•🌡️ 200 - 8
Just before serving, pour the prepared dressing over the salad ingredients in the wooden bowl. Toss the salad thoroughly to ensure all ingredients are evenly coated.
⏱️ 5 min - 9
Once the potatoes are perfectly crunchy and roasty, and the chicken is golden brown and cooked through, remove them from the oven. Serve the roasted chicken and potatoes immediately alongside the fresh salad. Enjoy with a cold James Squire Lashes pale ale.