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Roast Chicken 
with Rosti

Roast Chicken 
with Rosti recipe, brought to you by MiNDFOOD.

Roast Chicken 
with Rosti

Once you master this stuffed chicken recipe with crisp potato rosti and delicious gravy, we guarantee it will become a weeknight dinner favourite.

Serves 6

¼ cup parmesan, finely grated

1½ cups sourdough breadcrumbs

¼ cup flat-leaf parsley, chopped

2 tbsp pine nuts

2 tbsp dried currants

1 tbsp lemon zest, finely grated

¼ cup olive oil

1 whole chicken, boned

8 garlic cloves, peeled

1 bunch marjoram 

2 tbsp plain flour

2 tbsp white wine

2 cups water 

750g sebago potatoes,

peeled and grated

1 spring onion, sliced

watercress, to serve

Preheat oven to 180°C. 

Combine parmesan, breadcrumbs, parsley, pine nuts, currants, zest, and 1 tablespoon of the oil in a bowl; season with sea salt and freshly ground black pepper. 

Press stuffing into the centre of the chicken and roll to enclose. Secure with kitchen string, place in a roasting pan with garlic, drizzle with 1 tablespoon of the oil, and season with sea salt and freshly ground black pepper. 

Roast for 30 minutes. Add marjoram to roasting pan and cook for an additional 10 minutes, or until chicken is cooked through. Transfer chicken, garlic, and marjoram to a plate and let rest.

Place roasting pan over medium heat, add flour, and cook, stirring, for 1 minute. Add wine; cook for 1-2 minutes, or until gravy thickens. Add water, stirring and scraping the bottom of the pan, for 3-4 minutes, or until gravy thickens. Season with salt and and strain through a fine sieve. Set aside and keep warm. 

Heat remaining oil in a medium nonstick frying pan over low heat. Add potatoes and spring onion, cover, and cook for 10 minutes. Place a plate over the pan, carefully turn rosti, and slide back into the pan. Cook for another 10 minutes, or until golden and cooked through. 

Transfer rosti to a serving platter and top with marjoram, garlic, and watercress. Slice chicken and arrange on top of rosti; 

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