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Donal Skehan
Rotisserie Style Herby Roast Chicken Platter | DonalSkehan.com
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Rotisserie Style Herby Roast Chicken Platter

August 04

Whether you roast the chooks yourself or take the easy option- this is a summer feast which can easily be assembled.

  • serves Serves 4
  • time 2h 30min

Method

  1. 1. Remove the chicken from the fridge about 30 minutes before you wish to start roasting it.
  2. 2. Preheat the oven to 150˚C /130˚C fan/300F/Gas Mark 2.
  3. 3. Slice the lemon in half and place into the cavity of the chicken along with the garlic cloves. Smother the butter all over the chicken then pierce the chicken with 3-4 metal skewers through the sides of the chicken.
  4. 4. Place the potatoes into a large cast iron pot and drizzle with olive oil. Add the thyme leaves and season with a little salt and pepper. Carefully lay the chicken over the pan, resting on the metal skewers, so that the chicken is suspended over the potatoes without touching them.
  5. 5. Place into the oven and roast for 2 ½ hours. Every half hour, turn the chicken over, this will help to replicate the rotation of the rotisserie. You may want to stir the potatoes occasionally as well.
  6. 6. Whilst the chicken cooks, make the aioli. Firstly, find a jug or jar that you can fit the head of your hand blender into snugly - this is important as otherwise it won’t work - the jug that often comes with a hand blender is perfect but i’ve had success with old jam jars before! If you don’t have a jug or jar that your hand blender will fit into snugly then you can make this by hand, it will just take slightly longer.
  7. 7. Place the egg, lemon juice, garlic clove, dijon and a pinch of salt and pepper into the jar or jug and pour over the oil.
  8. 8. Place your hand blender into the container, covering the egg yolk and begin to blitz - do not move the blender at all, just keep it going and after 30 seconds you should start to see an emulsion forming. At this point you can gently and slowly start to remove the blender, continuing to blitz, as the mayonnaise forms around the head of the blender. It should only take about 1 minute to make. Taste and season more with salt and/or lemon juice if needed and thin with a little water if it’s a little thick. Place the aioli into a bowl and stir through the tarragon.
  9. 9. For the green beans, bring a pan of water to the boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Meanwhile, put the mustard, vinegar and olive oil into a jam jar handshake vigorously. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot and the garlic.
  10. 10. Drain the beans and place into a bowl. Pour over the dressing and toss together to coat the beans in the dressing. Place the beans in a bowl and sprinkle with the chives.
  11. 11. Once the skin is a deep golden brown and crisp and the internal temperature has reached 75°C/170°F in the thickest part of the breast, remove from the oven. Allow the chicken to rest for at least 15 minutes before serving. Serve the chicken and potatoes with the green beans, aioli and a big green salad.

Ingredients

1 x 3.5lbs chicken

1 lemon, cut in half

1 garlic bulb, chopped in half

2.5oz salted butter, softened

Sea salt and freshly ground black pepper

17oz baby potatoes, halved

Leaves from 4 sprigs of fresh thyme

 

For the green beans:

4 handfuls French beans , stalk ends removed

2-3 heaped tsp French mustard, to taste

2 tbsp good-quality white wine vinegar

4 tbsp extra virgin olive oil

1 medium shallot, peeled and finely chopped

½ clove garlic, finely grated

1 small handful fresh flat leaf parsley, finely chopped

 

For the aioli:

1 egg

9oz neutral oil

1 garlic clove

1 tsp Dijon mustard

Juice of ½  a lemon

Handful of tarragon, finely chopped

 

To serve:

Green salad 

1 x 1.6 kg – 1.8kg chicken

1 lemon, cut in half

1 garlic bulb, chopped in half

75g salted butter, softened

Sea salt and freshly ground black pepper

500g baby potatoes, halved

Leaves from 4 sprigs of fresh thyme

 

For the green beans:

4 handfuls French beans , stalk ends removed

2-3 heaped tsp French mustard, to taste

2 tbsp good-quality white wine vinegar

4 tbsp extra virgin olive oil

1 medium shallot, peeled and finely chopped

½ clove garlic, finely grated

1 small handful fresh flat leaf parsley, finely chopped

 

For the aioli:

1 egg

250ml neutral oil

1 garlic clove

1 tsp Dijon mustard

Juice of ½  a lemon

Handful of tarragon, finely chopped

 

To serve:

Green salad 

You'll Need

large cast iron pot

4 x metal skewers

pot

hand blender with fitted jar (optional)

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