Catalan roast chicken, potato and pepper salad
This Catalan roast chicken, potato and pepper salad is quick and easy to make and a great way to use Jersey Royals. Sweet smoked paprika gives the dish a big flavour boost.
Cowboy butter-roasted chicken
Serves 4
Easy
Prep:
Cook:
plus resting
Serve with skinny fries and a vinegary salad to cut through the richness, and don’t forget to spoon over all the buttery chicken juices
Skip to ingredients
- 1.2-1.5kg chicken
- 1 lemonsliced
- cooked french friesto serve
COWBOY BUTTER
- 100g salted buttersoftened
- 1 lemonzested and juiced
- 1 garlic clovecrushed
- 1 tsp dijon mustard
- 1 tsp hot horseradish cream
- ½ tsp smoked paprika
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- ½ tsp aleppo pepperor other chilli flakes
VINAIGRETTE SALAD
- 1 tbsp red wine vinegar
- ½ tsp dijon mustard
- 2 tbsp olive oil
- 2 tsp baby capers
- 1 shallotfinely chopped
- green and purple salad leaves
Nutrition: per serving
- kcal746
- fat55g
- saturates21g
- carbs3g
- sugars2g
- fibre2g
- protein60g
- salt1.5g
Method
step 1
Mix together all the butter ingredients and season.
step 2
Flip the chicken on its front then use kitchen scissors to cut down either side of the backbone and remove. Turn the right way up and press down to flatten. Sit in a roasting dish or tray lined with the lemon slices. Loosen the skin away from the breast and thighs by gently pushing your fingers in between. Push some of the butter under the skin, moving it down and around. Rub more of the butter all over the surface of the chicken – you can prepare this ahead if you like and leave in the fridge until you are ready to cook.
step 3
Heat the oven to 190C/170C fan/gas 5. Roast for 1 hr, basting the chicken a couple of times.
step 4
Take out and rest under loose foil for 20 mins. Whisk together the vinegar, mustard and oil for the salad dressing then stir in the capers and shallot. Use to dress the salad leaves. Carve the chicken into eight pieces and serve with the salad and fries.
