This recipe is a delightful journey inspired by a Turkish chef! It features a flavorful, juicy roast chicken accompanied by savory roasted vegetables.
Who knew a vacation to Turkey would turn into a life-changing culinary adventure? Strolling through the bustling Grand Bazaar in Istanbul, the sights and smells were intoxicating. Everywhere I turned, vendors hawked colorful spices, mountains of glistening olives, and of course, the most mouthwatering grilled meats I’d ever encountered. One particular stall, tucked away from the main throng, seemed to radiate an almost magical aroma. There, I met Yusuf, a kindly old chef with a twinkle in his eye and a passion for sharing his love of food. Through a mix of hand gestures, broken English, and a whole lot of laughter, Yusuf taught me a secret family recipe for roast chicken. Intrigued, I eagerly followed his instructions, and let me tell you, the results were nothing short of divine! The succulent chicken, infused with a symphony of flavors, was unlike anything I’d ever tasted. Now, back home and eager to share this culinary treasure, I present Yusuf’s amazing roast chicken with roasted vegetables. Get ready for a flavor explosion that will transport you straight to the heart of Istanbul!
Ingredients
- Whole Chicken (around 1.8kg)
- Salt
- Black Pepper
- Olive Oil
- 50g Butter
- 5-6 cloves Garlic, minced
- 2 tablespoons Soy Sauce
- 2 teaspoons Honey
- 2 teaspoons Mustard
- 1 teaspoon Tomato Paste
- Ground Coriander
- Paprika
- Rosemary
- 1 kg Potatoes
- 1 Onion, chopped
- 1 Yellow Pepper, chopped
- Fresh Dill, chopped
- Fresh Parsley, chopped
Instructions
Prepare the Chicken:
- Preheat your oven to 200°C (392°F).
- Cut the whole chicken in half, through the breastbone.
- Tip: Ask your butcher to do this for you if you’re not comfortable doing it yourself.
- Place the chicken halves between two sheets of plastic wrap and pound them gently with a meat mallet to an even thickness. This will help ensure even cooking.
- Season both sides of the chicken generously with salt and black pepper.
Sear the Chicken:
- Heat a large skillet with olive oil over medium-high heat. Add the butter and let it melt.
- Once the butter is melted and foaming, add the minced garlic and cook for a few minutes until fragrant. Be careful not to burn the garlic.
- Remove the garlic from the pan with a slotted spoon and set aside.
- Carefully place the chicken pieces skin-side down in the hot pan. Press down gently with a spatula to ensure good contact with the pan.
- Sear the chicken for 4-5 minutes, or until golden brown and crispy.
- Flip the chicken and cook for another 4-5 minutes on the other side.
Make the Marinade and Bake:
- In a small bowl, whisk together soy sauce, honey, mustard, tomato paste, ground coriander, and a pinch of paprika.
- Brush the seared chicken generously with the prepared marinade.
- Transfer the chicken pieces to a baking dish. Cover the dish with aluminum foil.
- Bake the chicken in the preheated oven for 45 minutes.
Prepare the Vegetables:
- While the chicken bakes, bring a pot of salted water to a boil.
- Add the potatoes and cook for 15-20 minutes, or until tender when pierced with a fork. Drain the potatoes and set them aside.
- In the same skillet used to sear the chicken (no need to clean it!), heat some of the leftover chicken fat over medium heat.
- Add the chopped onion and yellow pepper and cook until softened, about 5 minutes.
- Season with salt, pepper, paprika, and rosemary.
- Add the cooked potatoes to the pan and fry on all sides until golden brown.
Finish and Serve:
- After 45 minutes, remove the chicken from the oven and take off the foil.
- Add the chopped fresh dill and parsley to the vegetables in the pan.
- Arrange the roasted vegetables around the chicken in the baking dish.
- Bake uncovered for an additional 10-15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a knife.
Enjoy! This flavorful chicken and roasted vegetables dish is sure to impress your family and friends.
