You can’t go wrong with roast chicken this festive season

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You can't go wrong with roast chicken this festive season

Left your festive menu planning to the last minute? Hosting a smaller crowd this year? Don’t want to fuss over a big bird or slow roast? Go for chicken instead! Roast chicken is not intimidating, roasts in under an hour and everyone loves it!

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It’s finally the big day and everyone is at the table ready to tuck in. Don’t hold back, show ‘em how it’s done with Woolworths’ stuffed free-range chicken. It’s partially deboned, butter-brined, stuffed with chicken mince and chopped chicken rashers with hints of thyme and lemon. With all the work done for you, roasting this stuffed bird is easy. Simply serve it and take your well-deserved standing ovation.

1 kg medium potatoes

330 g duck fat

sea salt and black pepper, to taste

a few sage leaves

1/2 cup vino cotto

500 g grapes

Instructions:

Cook the chicken according to package instructions.

To make the hasselback potatoes, preheat the oven to 220°C.

Place each potato into the bowl of a wooden spoon and slice very thinly, taking care not to slice all the way through. Place the potatoes onto a foil-lined baking tray and generously cover with duck fat. Season with salt and a few sage leaves.

Roast for 30–40 minutes, or until crispy. Just before the chicken is ready, heat the vino cotto in a pan and reduce for 5 minutes.

Add the grapes and toss until they start to bubble and wilt, about 5 minutes.

Remove the chicken from the oven and serve immediately with the hasselback potatoes and sticky grapes.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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