This is the simplest roast chicken recipe I have ever made, probably the healthiest too.
Not a stick of butter is needed, but still moist and tasty.
Patient is the key to result in crispy skin
This chicken takes serval hours to air-dry before roasting and it's worth the wait.
Roast Chicken, it can take a red or a white wine depends on the flavouring or the sauce
Many recipes suggest smoothing butter under the bird's skin, or all over the bird
I would pair that with the oaked Chardonnay that has a buttery flavour
For this simple salt & pepper crisp-skinned roast chicken, I would pick
You are often given lemon wedges, vinegar or some kind of sour sauce for crispy/ fried food in restaurant; Such as Pork Katsu, Fish & Chips, Chinese Crispy Chicken(炸子雞), etc. These dry Riesling are citrusy, refreshing and crisp due to the high level of acidity, which work similar to your lemon wedges. Even better; the saltiness and fattiness of this roast chicken embellish the fruitiness of the Riesling, that makes a great match.
If you fancy some reds, Pinot Noir definitely the choice for all birds,
A fruit driven Grenache-Carignan blend also an great option for poultry
I would highly recommend you to chill your red slightly before serving it, especially in the hot summer. Pop it in the fridge for 30 minutes would do, just don't forget to remove it from the fridge.
INGREDIENTS (4 person)
1 Chicken (3 - 3.5 lbs)
2 Onions (peel and quarter)
4 Potatoes
1 bulb of Garlic (cut in half)
1 bunch of herbs (Rosemary & Thyme)
Olive oil
Salt & Black Pepper
HOW TO MAKE THIS RECIPE
1. Butterfly the chicken - Place the chicken on the chopping board, breast side down; With the poultry shears, starting at the tail area (thigh-end), cutting along 1 side of the spine, all the way up to the neck. Do the same to the other side of the spine, fully remove the backbone and save it for stock. Flip the chicken, breast side up, press down firmly on the breastbone with your palm to flatten it - you will hear a crack if you are doing it right.
2. Pat dry and place the chicken, breast side up, on a rack in an open area with a fan on; Or place it into the fridge, uncovered for 5 - 6 hours - This step is essential to get extra crispy skin.
3. Preheat oven to 180°C - Convection mode.
4. Wash and cut the potatoes into large chunks - similar size for evenly cooked. (you can peel the skin if you like) Cover with cold salted water and parboil until the potatoes are soft and almost breaking apart; Drain carefully and leave to steam dry in the colander, give the colander a few shakes to help chuff up the potatoes for extra crispy.
5. Place a cast iron brasier onto the stove with medium high heat, with a drizzle of olive oil. Tuck the wing tips under the breast and season the chicken with salt & black pepper all sides; Press the chicken into the hot pan, skin side down for a minute or 2 to get the brown mark, then remove it from pan.
6. Add onions, potatoes into the hot pan, and season with salt & pepper. Add garlic, cut side up in the middle of the pan, season with salt & pepper. Place a round steamer rack into the pan, spread the herbs on top, and place the chicken on top with skin side up.
7. Put the pan into the hot oven and roast for 30 - 45 minutes depends on the size of the chicken, or until the thickest part of the chicken (thigh) reaches 70°C. Remove the chicken from the oven and let it rest before carving.
8. Flip the potatoes and onions once, roast for another 15 - 20 minutes until crispy on the outside. Carve the chicken and served with the crispy roasted potatoes, sweetest onions and garlic.
*You can smooth herb butter under the chicken's skin or all over the chicken for extra flavour after the air-dry process.
You don't need much oil to start roasting the potatoes and onion, the chicken fat would drip down during cooking, making it the tastiest roast potatoes, onions and garlic.
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