Weekend Foodie: Chilli brings a spicy kick to this roast dinner
The bird is flavoured with a spicy rub before cooking, and finished with pickled jalapeno chillies and fresh green chillies.
I don’t know about you, but I’m a sucker for a good roast chicken for Sunday lunch.
This weekend, I’ve used free range chicken for a simple, but spicy and tasty roast.
- 6 tbsp extra virgin olive oil
- 2 cloves of garlic, peeled and finely crushed
- 1 tsp dried oregano
- Pinch of dried red chilli flakes, to taste
- Sea salt and freshly ground black pepper
- 1.6kg free range whole chicken
- Half a lemon
- 2 large sweet potatoes, scrubbed
- 1 small fresh green chilli, seeded and chopped
- Few slices pickled jalapeno chillies, chopped
- Grated zest of a lemon
- Make the rub by placing the oil, garlic, oregano, dried chilli, sea salt and freshly ground black pepper in a pestle and mortar, or a small herb blender and whizz until smooth.
- Rub all over the bird generously, and under the skin of the breast.
- Squeeze over the juice of half a lemon, then stuff the squeezed lemon half into the cavity of the bird.
- Roast at Gas 5 375 190C for 40 minutes per kilo, plus an extra 20 minutes, covering with foil to start with.
- Remove the foil about 15 minutes before end of cooking time, to allow the skin to brown. Baste occasionally.
- Cut the sweet potatoes into wedges. Drizzle with oil and season. Toss to coat.
- To cook, place them around the bird in the same tray about 15 minutes before the chicken is ready. Baste with the chicken juices and roast until caramelised and tender.
- Test the chicken is done by piercing the thickest part of the thigh to see if the juices run clear. If there is any sign of pinkness, return to the oven for a little longer.
- Before serving, scatter the top of the chicken with grated lemon zest, chopped fresh green chilli, and chopped jalapeno chilli to taste.
- Serve on a platter surrounded by the sweet potatoes, with a salad on the side.
- 4 ripe peaches
- 1 tbsp runny honey
- Generous drizzle of lime and mint cordial, to taste
- Four soft coconut macaroon biscuits.
Method
- Halve and stone peaches.
- Arrange in a single layer in an ovenproof dish.
- Drizzle over honey and cordial.
- Crumble over the macaroon biscuits.
- Bake in a pre-heated oven, Gas 5 375F 190C, for 10 minutes, or until peaches are just tender but not mushy.
- Pop under a pre-heated grill to char tops for a caramelised finish.
- Serve with cream, ice cream or natural yogurt.
This roast bird needs a full bodied white wine to cope with the powerful tastes of chilli and herb. Only a Chardonnay from a sunny country will do! I’ve chosen one from Australia, where the sunny climate brings luscious ripeness to the grapes. Aldi’s Kooliburra Australian Chardonnay 2023 is packed with vibrant tastes rounded with creamy notes. It's full of sunshine flavours and served chilled, will handle the heat in this Sunday roast dish. The ripeness on the palate gives way to a cool clean edge that balances the spices neatly. Find this wine in Aldi stores at a bargain price of just €7.40.
Free range chicken 1.6kg: €6.99
Jalapeno chillies: €2.00
Garlic: €1.00
Lemon: 99c (net)
Dried oregano 11g: 79c
Red chilli flakes 26g: 75c
Total: €12.52
Peaches x 4 pack: €1.99
Lime and mint cordial 500ml: €3.95
Runny honey 375g:€1.64
Total: €7.58
App?
