Taking the time to boil and squash the potatoes makes such a difference, as you expose the fluffy interior, allowing all those ragged edges to become golden and crisp, while the skins become so glassy and crunchy. Try Brined Roast Chicken, Greek-Style, with Magic Smashed Potatoes. You can boost the brine with drained sauerkraut, Kimchi, olives or any other pickling liquid.
Brined Roast Chicken, Greek-Style, with Magic Smashed Potatoes Recipe
Serves 4-6 as a main
Ingredients:
300 g (10½ oz) fine salt
3.5 litres (118 fl oz/14 cups) water
1 × 1.6 kg (3½ lb) chicken
8 large, creamy yellow fleshed potatoes (such as Dutch cream), scrubbed
2½ tablespoons dried Greek oregano (rigani)
1 onion, sliced 2.5 cm (1 in) thick
2 lemons, sliced
1 garlic bulb, skin on, cloves separated and smashed
Staples
EVOO, S&P
Method:
Dissolve the salt in the water, heating if necessary, but cool before adding the chicken. Immerse the chicken in the brine, making sure the cavity fills with the water. Weigh the chicken down with a plate to keep it submerged, then refrigerate overnight or for 12 hours.
Once brined, drain and dry well. Refrigerating the chicken uncovered for a few hours or another day will yield very crisp skin, or just pat dry thoroughly and stand at room temperature.
Preheat the oven to 200°C (400°F) fan-forced.
Meanwhile, add the potatoes to a saucepan of cold salted water. Bring to the boil and cook for 20–25 minutes, until tender. Drain, then squash the potatoes so they split and flatten.
Rub the chicken with oil. Sprinkle half the oregano over and season with pepper. Arrange the onion in a roasting tin, to make a trivet, and crown with the chicken. Surround with the potatoes, lemon and garlic. Season the potatoes, scatter with the remaining oregano and drizzle with oil. Roast for 1 hour 10 minutes.
Rest the chicken for 15 minutes before serving.
Smart Tips:
Make it faster
You can skip the brining altogether and roast the chicken as is.
Make it different
Boost the brine with drained sauerkraut, Kimchi, olives or any other pickling liquid. Just replace 600 ml (20½ fl oz) of the water with whatever pickling liquid you have, then halve the salt in the recipe.
This is an edited extract from COOK by Karen Martini, published by Hardie Grant Books, RRP $100 AUD / $110 NZD. Available in stores nationally. Photography: © Mark Chew.
