Serves: 6-8
INGREDIENTS
1 fresh chicken
1 lemon, quartered
melted butter or olive oil
1 teaspoon ground paprika
sea salt and freshly ground pepper
Stuffing
2 strips streaky bacon, finely chopped
zest of 1 lemon
2 cloves garlic, thinly sliced
8 small sprigs rosemary
Potatoes
1 kilogram floury potatoes, sliced 2 cm thick (I used Agria)
2 large leeks, thickly sliced on the diagonal
3 cloves garlic, thinly sliced
2 tablespoons thyme
1 cup chicken stock
1 cup white wine
pinch of saffron threads
METHOD
Preheat the oven to 180˚C.
Rinse the chicken under cold running water then dry the cavity and skin with paper towels.
Season the cavity and stuff with the lemon. Truss with kitchen string.
Make 8 deep slits in the chicken, 2 in each leg and 4 in the breast. Combine the bacon, lemon zest and garlic and stuff into the slits then push in a sprig of rosemary. Brush the chicken and rosemary sprigs with butter or olive oil and season with paprika, salt and pepper.
Potatoes: Put the potatoes, leeks, garlic and thyme in a roasting dish. Combine the stock, wine and saffron and pour over the vegetables. Season well. Put a rack over the vegetables and place the chicken on top, breast side up.
Roast for half an hour then lift the rack off and give the leeks and potatoes a stir. Repeat every half hour until the chicken is cooked through. The juices from the thigh will run clear when pierced with
a skewer. Total cooking time will be 1½ – 1¾ hours depending on the size of the chicken.
Transfer the chicken to a platter, cover loosely and rest for 10 minutes.
To serve: Place the chicken on a serving platter and surround with the potatoes and leeks.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!