Nici says "I get so much inspiration from eating out at restaurants and cafés, and I’m not shy to ask a chef for a recipe if I think it would suit these pages. On a recent trip to Melbourne, I was lucky enough to eat at Etta, a fabulous restaurant owned by a Kiwi couple. I’ve long been a fan of the owner-chef Hayden McMillan’s food, who served up the best roast chicken I had ever eaten. When I asked him how he’d cooked it, “brined, sous-vide, then roasted” was his reply. But he added that a similar effect – succulent and juicy, crispy-skinned and delicious – could be achieved in a home kitchen by poaching, then roasting and it really does!"
Hayden’s roast chicken with potato, kale and lemon
Nici Wickes' roast chicken recipe is inspired by Etta restaurant's terrific take on the classic roast chook. It's succulent, juicy, crispy-skinned and delicious. Serve with potatoes, kale and lemon
- 1 hr 10 mins cooking
- 2 hrs marinating
- Serves 2
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Ingredients
- 4-8 chicken wings or nibbles
- 1/2 small onion, roughly chopped
- 1 small bay leaf
- few sprigs of parsley
- 1 teaspoon sea salt, plus a decent grind of black pepper
- water
- 8 baby agria potatoes, halved
- 4 tablespoon olive oil
- 1-2 small lemons, quartered
- large pinch of sea salt
- 6-8 kale leaves, central stem removed if using large leaves
Method
- 1Place the chicken, onion, herbs and seasoning in saucepan, just covering with cold water. Heat to a very gentle simmer (a tremble) and cook for 7 minutes. Turn off the heat and sit for 1-2 hours until cooled.
- 2Heat oven to 180°C. Toss potatoes in half the oil and spread out in a shallow roasting dish. Roast for 15-20 minutes.
- 3Remove the wings from the poaching liquid (cool and freeze to use as a stock), dry the chicken pieces and add to the roasting dish, along with the lemon wedges. Splash with the remaining olive oil and a decent sprinkle of salt. Roast for 25-30 minutes or until golden and crispy, adding the kale for the final 10-15 minutes to cook until crisp.
- 4Serve the chicken with the potatoes and kale, doused in juice from the roasted lemons.
Notes
- I’ve used wings in this recipe, but it works with any chicken cut and even a whole chicken, just adjust the poaching time to 9 minutes for a whole bird.
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