“Spatchcocked Chicken” from “How to Eat a Peach”

The full title to this should be, “Spatchcocked Chicken with Chilli, Garlic, Parsley and Almond Pangrattato.” In the introduction, Diana Henry admits that there’s nothing more to this than roast chicken with yummy stuff scattered over the top when it’s done roasting.

That’s absolutely true, but it’s also absolutely delicious. And frankly, what’s wrong with a roast chicken with chilli, garlic, parsley and almond pangrattato scattered over the top? Nothing at all.

Also, here’s a top tip from our friendly butcher at Dring’s: while it is relatively easy to spatchcock a chicken yourself, it’s better to get someone else to do it because it might ruin your knives if you do it. Good to know. (Also, I’m pretty lazy and when any task can be done by my butcher– deboning, deskinning, de-anything– I’ll have them do it.)

This one was a winner. We’ve been having an unusually scorching summer in London, so this was also a good one to make in the heat because I could bang the chicken in the oven, and then leave the hot kitchen to go read out back. But this would work any time of year, frankly.

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“Spatchcocked Chicken” from “How to Eat a Peach”

“Paprika-Rubbed Sheet-Pan Chicken with Lemon” from “Dining In”

Yum. Yum. Yum.

The rub you make for this chicken has fennel seed, hot paprika, salt, smoked paprika, black pepper, garlic and olive oil. Basically, all good things. Alison says in the introduction that she smears this rub onto other meat too– pork chops, pork shoulders, chicken wings. I can see it working well on all of those things, and may try to do it myself.

The other different approach to this recipe is that you cook the chicken low and slow– a low temperature oven for a long time. This makes the chicken extra-moist and extra-juicy. It’s definitely an excellent way to do it if you’ve got the time.

You’ll see the roasted red peppers above, which I roasted for the last hour alongside the chicken, which I then tossed in the leftover juices and spices in the bottom of the sheet pan. Just like Alison told me to do. It was an excellent recommendation.

If you’re wondering if we enjoyed the chicken, I will answer the question with a fact: there was no chicken leftover. Not one shred. That tells you everything you need to know.

“Paprika-Rubbed Sheet-Pan Chicken with Lemon” from “Dining In”

“Simplest Roast Chicken” from “Food52 Genius Recipes”

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Kirstin: So this totally smoked out the house as you have to cook the chicken at an insane heat for a relatively short period of time.

Tom: The thigh meat isn’t really coming off the bone very easily.

Kirstin: That will be why. I’m usually totally up for new roast chicken recipes, but just not this one. I had to open the windows all over the house too as there was smoke everywhere.

Tom: I prefer your usual recipe.

Kirstin: Me too.

“Simplest Roast Chicken” from “Food52 Genius Recipes”

“Chicken with Rice, Sweet Potato and Pepper Stuffing, Coriander and Coconut Sauce” from “A Bird in the Hand”

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Nicholas (11): Chicken again?

Maureen: I know. I’m starting to feel the same way.

Andrew (15): Chicken is always good, but we’re having a lot of it.

Maureen: This is what happens when you do a chicken-focussed cookbook. It reminds me of the movie “Take this Waltz” where Seth Rogan plays a cookbook author who’s doing a chicken cookbook. He has a party for his family and they all complain that they’re having chicken again. Spoiler alert: by the end of the movie, his wife has left him, but it’s not because he only makes chicken.

Tim: This is nice, though.

Maureen: Everybody seems to be devouring it, that’s for sure.

Nicholas: Yes, I like it.

Andrew: Me too.

Maureen: Although we’re having chicken AGAIN, I like that this is different from the usual roast chicken that we have. I don’t ever really stuff the chickens, but this is nice, with the rice stuffing.

Tim: Is this gravy?

Maureen: No, it’s not. It’s what you’re getting instead of gravy, and she calls it coriander and coconut sauce. You make it with coconut cream. Yum. I like it because it’s a bit different. Should I make this again?

Tim: Sure. Why not.

Nicholas: Make it again, but not any time soon. I’m getting a bit sick of chicken.

Maureen: I know what you mean.

“Chicken with Rice, Sweet Potato and Pepper Stuffing, Coriander and Coconut Sauce” from “A Bird in the Hand”

“Chicken and Ham Pie” from “Rachel’s Everyday Kitchen”

Peter: Still no photo.

Anna: I’ve explained that.

Peter: It looks like a pie again. In fact, it looks like the fish pie from last week.

Anna: That will be the mashed potato on top. Your mum made this with the leftover roast chicken, as Rachel suggests. I like the fact she added in the leftover carrots from the meal too.

Peter: You know I like a good pie. This pie is no exception.

Anna: I have had some of the leftovers and it’s really quite yummy. Must be the double cream!

Peter: Did Louis have any for lunch today?

Anna: He did, and he loved it! Like father, like son. Pie.

“Chicken and Ham Pie” from “Rachel’s Everyday Kitchen”

“Roast Chicken with White Wine, Leeks and Carrots” from “Rachel’s Everyday Kitchen”

CBAMRoastChickenMaureen: You’ve got to love roast chicken.

Andrew (14): And I do.

Maureen: What do you think?

Nicholas (10): There’s not much that’s different you can do with a roast chicken, though.

Maureen: You are absolutely right about that, Nicholas. Every recipe is more or less the same, with minor variations.

Nicholas: I still like it though.

Andrew: So do I.

Maureen: If you’re wondering, and I’m quite certain that you’re not but I have the conch shell so I will proceed, the difference with this roast chicken is I cooked it for longer at a lower temperature. Also, I didn’t use much butter– far less than I usually do– but I think it’s good.

Andrew: Yes, I like it.

Maureen: I don’t think I like this version substantially more than how I usually make it, though, so I’ll probably stick with how I usually do it.

Nicholas: It is nice to have a roast on a weeknight, though.

Maureen: I agree.

Cook’s Notes: As noted above, the two major differences in this recipe compared to others I’ve made is you roast it at a lower temperature (180C/350F) for at least 90 minutes and you don’t use much olive oil or butter to baste it. It worked fine, I suppose, but I prefer my usual method of 400C for one hour with a combination of olive oil and butter. 

The one big revelation, though, was that it’s actually quite easy to make a roast chicken on a weeknight– particularly this method when you put the vegetables in the bottom of the roasting pan. I will try to do this more often if I can engage in some forward planning, which can be difficult, but not impossible.

“Roast Chicken with White Wine, Leeks and Carrots” from “Rachel’s Everyday Kitchen”

“Mothership Sunday Roast Chicken” from “Save With Jamie”

 

OLYMPUS DIGITAL CAMERAMaureen: Sunday lunch starring roast chicken! My favourite!

Nicholas (10): I love roast chicken. I bagsy* one of the legs. (For those readers among us who are unfamiliar with this fantastic British word, it means “claim”.)

Tim: I get the other one.

Maureen: Fair enough. What does everyone think?

Andrew: I’m not sure about the carrots.

Maureen: When you say, “not sure,” do you really mean, “I don’t like.”

Andrew (14): Well, no. Before I wasn’t sure. But now that I’ve had a few bites, I now know I mean I don’t like them.

Nicholas: I don’t like them either, and you know how much I like carrots.

Maureen: What don’t you like about them. Is it all the orange zest?

Nicholas: I guess so. I just prefer the other type you always make.

Maureen: OK. I’ll go back to the usual way the next time. I’ve been making that version, with carrots and honey, for years. That’s a Jamie recipe too. (Important note: I spent a good amount of time following this Sunday lunch trying to find exactly what Jamie book our beloved carrot recipe  is from, but to no avail. So I’m pretty sure it’s a Jamie recipe, but now I have to proof to back it up. This is the problem with having more than 150 cookbooks. Things can get muddled over time.)

Tim: The chicken is good, but I can’t see how it’s much different from any other roast chicken we’ve had over the years.

Maureen: I think the ability to be creative with a roast chicken recipe is somewhat limited. This version is fine and it works. The good thing about it, particularly for less confident cooks, is it includes directions on all the side vegetables to have with it. That’s a nice touch.

Nicholas: Other than the carrots, which we already decided we didn’t like.

Maureen: Fair enough. (Looking at the nearly empty serving platter). There’s one problem with this recipe though: We’re supposed to get two meals out of it.

Tim: Ha! Well, we do have a teenage boy at the table, and we are greedy when it comes to roast chicken, so maybe that’s the difference.

Cook’s Notes: Once I followed Jamie’s instructions to the letter, I realised that amendments were going to have to be made, otherwise we were going to end up having a variation of brown water on top of our chicken. So after I added just plain water, and tasted the flavourless “gravy,” I added the necessary amount of chicken stock cubes. So if you do make this, don’t add 600 ml of boiling water, add 600ml of chicken stock. You can thank me later.)

 

“Mothership Sunday Roast Chicken” from “Save With Jamie”