“A different take on roasted chicken – the perfect harmony of bold flavours and comforting textures, featuring tender chicken, creamy cheddar sauce, and golden potatoes, all brought together with a tangy chili glaze.”
By Chef Faisal – Prep/Cook time: 1hr, Serves: 4
Ingredients
For the cheese sauce
100g cooking cream
300g shredded cheddar cheese
5 tsp grated Parmesan cheese
1 tsp sea salt
½ tsp white pepper powder
3 tsp onion powder
For the roasted potatoes
100g potatoes, cubed
1 tsp sea salt
1 tsp black pepper powder
Pinch dry oregano
1½ tbs olive oil
For the roasted chicken marinade
1kg whole chicken
3 tsp sea salt
3 tsp black pepper powder
1½ tbs lemon juice
2 tbs tomato paste
2 tbs soy sauce
4 tbs olive oil
1 tbs chopped fresh thyme
1 tsp garlic powder
2 tsp onion powder
For the chili paste
10g chili flakes
3 tbs paprika oil
1 tsp sea salt
1 tsp lemon juice
½ tbs tomato ketchup
For plating
500g roasted chicken
100g cheese sauce
50g roasted potatoes
1 grilled onion
1 grilled lemon
30g chili paste
1 tsp chopped parsley
2 spring onions
Method
For the cheese sauce
Combine all ingredients in a saucepan and cook on low heat for 5 minutes until smooth.
For the roasted potatoes
Toss cubed potatoes with olive oil, sea salt, black pepper, and oregano. Roast in a preheated oven at 220°C for 15 minutes.
For the chili paste
Mix all ingredients in a bowl until well combined.
Marinate the roasted chicken
Marinate the whole chicken with all ingredients for at least 30 minutes. Roast in a preheated oven at 180°C for 1 hour 20 minutes.
Plating & serving
Spread cheese sauce on a plate and place the roasted chicken on top. Arrange roasted potatoes and grilled onions on the side. Garnish with parsley, spring onions, and chili paste.
