Rotisserie-style roast chicken with chicken fat mash recipe
Created by The Tesco Recipes team
We’ve given roast chicken the restaurant treatment with a quick dry brine to flavour the meat and maximise crispiness. It’s then slowly roasted and turned twice while cooking to mimic a rotisserie, ensuring the meat stays incredibly moist and succulent. Served with mashed potato rippled with the golden chicken juices, and fresh greens, it’ll feel like dining out at home.
See method- Serves 6
- Takes 2 hrs 50 mins plus at least 2 hrs brining
- 771 calories / serving
- Freezable
Ingredients
- 2 tbsp sea salt
- 1 tbsp golden caster sugar
- 5g fresh thyme, leaves picked and chopped
- 2kg whole chicken
- 80g butter, at room temperature
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried mixed herbs
- 1 small garlic bulb, top cut off to expose cloves
- 1 tsp olive oil
- 1.5kg floury potatoes, peeled and chopped into large pieces
- 2 tbsp cornflour
- 200ml mild lager
- ½ chicken stock cube, made up to 150ml
- 60ml milk, warmed
- 3g fresh flat-leaf parsley or tarragon, leaves picked and chopped
- steamed Savoy cabbage (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3220kJ 771.0kcal
- Fat
- 41g
- Saturates
- 15g
- Salt
- 4.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 46.2gProtein 49.8gFibre 4.7g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Grind the salt, sugar and thyme together in a pestle and mortar to make the dry brine. Rub all over the chicken skin; place on a rack over a tray (to collect any liquid), and leave uncovered in the fridge for 1 hr 30 mins (or overnight). Remove from the fridge 30 mins before cooking to allow it to come up to room temperature. Preheat the oven to gas 2½, 160°C, fan 140°C.
- Mash the butter with the paprika, cayenne and dried herbs. Pat the chicken with kitchen paper to remove any salt. Push some of the flavoured butter under the skin, then cover the chicken in the rest. Sit on a rack that fits snugly into a deep hob-proof roasting tin.
- Roast for 1 hr. Turn the chicken to sit breast-side down and baste with juices from the tin. Return to the oven for 1 hr. Turn the chicken once more so it’s breast-side up and baste again. Roast for a final 30 mins or until the juices run clear, it’s cooked through and the skin is crisp and golden. Wrap the garlic bulb in foil with the oil and some seasoning and roast alongside the chicken for the final 45 mins.
- Meanwhile, boil the potatoes for 15 mins or until a knife goes in easily. Drain well then allow to steam-dry for a few mins.
- Place the chicken on a board, cover with foil and rest for 15 mins.
- Pour most of the chicken fat juices into a bowl; set aside. Put the tin with the remaining juices and crusty bits over a medium heat. Stir in the cornflour with a wooden spoon, cook for 1 min; add the lager, stirring, to deglaze the tin. Add the stock and bubble for 2 mins or until you have a thickened gravy. Sieve and season with black pepper.
- Squeeze out the roasted garlic cloves and mash with a fork. Mash the potatoes until smooth, adding the reserved chicken fat, roasted garlic, milk and some black pepper.
- Serve the carved chicken on the mash, with gravy spooned over. Finish with parsley or tarragon, and steamed cabbage, if you like.
- See more Chicken recipes
Freezing and defrosting guidelines
Freeze leftover roast chicken, mash and gravy separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
