- Serves4
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- Plusmarinating
Ingredients
- 1½kg medium whole chicken
- 190g jar Gymkhana Classic Tandoori Marinade
- 1kg King Edward or Maris Piper potatoes, peeled and cut into equal-sized pieces
- 50g unsalted butter
- 2 tbsp sunflower oil
- 2 tsp mild curry powder
- 10 cloves garlic, skin on, whole
- 500g greens (Tenderstem broccoli, cabbage, spring greens, cavolo nero), roughly chopped, tough stalks removed
- ½ unwaxed lemon
- Maldon Sea Salt Flakes, to taste
Method
Spatchcock the chicken (see tip), then lift into a roasting tin and cover completely with the tandoori marinade. Cover and chill for at least 30 minutes, or ideally a few hours.
Boil the potatoes in a pan of salted water for 5 minutes until the outer edges are cooked. Drain, return to the pan and put over a low heat for 1 minute to dry. Put the lid on and give them a good shake.
Preheat the oven to 200ºC, gas mark 6. Put the butter and oil into a large roasting tin, then into the oven to melt the butter, about 5 minutes. Stir in the potatoes, curry powder and garlic, carefully mix, then return to the oven with the chicken in its tray and roast for 1 hour – basting and turning the potatoes halfway through.
Once the chicken is cooked through, with no pink meat and juices that run clear, set it aside on a clean board to rest for 10 minutes. Turn the oven off and leave the potatoes in until the last minute. Sit the roasting tin on the hob over a low heat – add a generous splash of water and use a wooden spoon to scrape the bottom of the tray to get all the stuck-on goodness. If you’d like more of a gravy add a little more water, then keep warm.
Boil the greens for 3-5 minutes, depending on size and type, until just tender. Drain and return to the pan. Squeeze over some lemon juice. Serve the chicken and potatoes on a large platter, with tray juices spooned over, a sprinkling of salt flakes and greens alongside.
Cook’s tip
To spatchcock a chicken, put the chicken breast-side down, legs towards you, on a large board. Using sharp kitchen scissors, cut along both sides of the backbone – take the backbone out and either discard it or keep it to make stock. Open out the chicken, then flip it over, breast-side up. Use the heel of your hand to push down on the breastbone to flatten it further – you’ll feel it break.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 4,057kJ/ 973kcals |
|---|---|
Fat | 58.2g |
Saturated Fat | 18.8g |
Carbohydrates | 49.8g |
Sugars | 6.5g |
Fibre | 11.4g |
Protein | 56.8g |
Salt | 2g |