Chicken and Chips
Want to play along? Check out this recipe on my Youtube Channel here!
Long before McDonalds or Hungry Jacks was a Friday night treat for us kids, there was Perth’s own Chicken Treat. Quarter chicken and Chips (fries) was the order, unless we went with a Hawaiian Pack (Chicken and Chips with a pineapple fritter!). I particularly loved the chips that would be smooshed under the chicken in the box, mmm that flavor. This is my ode to Chicken and Chips, how I like it. By butterflying and cooking the bird directly on top, the potatoes cook in the chicken juices, ending up all sticky, crispy, and delicious. A one pan wonder. Serve with a crisp green salad.
Serves Four (or two with leftovers)
What’s in it
1 organic chicken (3.5-4 pounds), butterflied (tip: ask your butcher to do this if it eeks you out)
Kosher salt
4 medium potatoes
EVOO
Black pepper
1 lemon
What you do with it
At the earliest possible time—the day before if you’re organized enough—lay the chicken on a flat surface and salt with 2 tablespoons of salt (2, trust me). Set aside (and in the fridge if you do this the day before, taking out one hour before cooking).
Preheat the oven to 375F.
Slice the potatoes into 1/3 inch pieces (leaving the skin on). Place the potatoes in the pan and add 2 tablespoons of EVOO, 2 teaspoon of salt and a good grind of pepper, and mix the potatoes with your hands so they all get covered. Halve the lemon and add that to the pan.
Place the chicken on top, and pop into the oven. After 20 minutes, check the bird and baste with the juices.
At 45 minutes, take her out again and check the internal temperature in the thickest part of the breast and thigh. You’re aiming for 160F (it will get to the required 165F when it rests). Flip some of the potatoes over if any are looking particularly crispy, and baste the bird with those juices.
Place back in, checking the temperature every 5-10 minutes (really depends on how effective that oven is that you’re operating) until you reach that 160F mark. Once you’re there, take out the pan and carefully remove the chicken to a plate or juice-grooved chopping board (those juices will flow). Crank the oven up to 500F / Broil and place the pan back in for 10 minutes, or until the potatoes are starting to crisp on top nicely. Remove from the oven.
Meanwhile (after 10 minutes of resting), carve the chicken and then add it back to the pan with the potatoes. Carefully squeeze the lemon halves over everything (tongs are your friend), and serve the dish family style on the table.
Subs
Switch in sweet potatoes, carrots or any root veg
Leftovers
Sandwich with Duke’s mayo
Go all out and make a chicken potato pasta ragu
