I am always sprouting on about just how much I love food but after eating this plate of pure Roast Chicken Heaven, I really don’t think I can reiterate just how much. This was so simple, so delightful and so comforting that I was salivating the next day, just looking at the pictures. I would love to say it is one pan but in fact you will need a couple more to make the creamy mash and a side of steamed greens or salad if that is your preference and also a pan to brown the chicken first. This gives it the most glorious caramelised skin which equals sublime flavour. I omitted gravy for this Roast Chicken recipe and instead indulged in a Tarragon & Garlic infused butter that along with the citrus tray juices, elevated this dish to massively new heights and was just perfect for dragging those last few mouthfuls of creamy mash around the plate. Seriously. Good. Grub.
Prep time: 20 Minutes
Cooking time: 35 Minutes
$$ Medium Budget
For the Roast Chicken
Extra virgin olive oil for drizzling
4 x Chicken Marylands, jointed between leg & thigh
2 bunches of Dutch carrots, washed and tops trimmed (halved if on the largish side, diagonally)
1 large red onion, peeled with roots left intact, then halved and sliced into wedges
2 ripe Navel Oranges, one zested and then both halved cross ways
125gm of unsalted butter, softened to room temperature
2 tbs of chopped fresh Tarragon
2 cloves of garlic, finely minced
Sea salt and cracked black pepper
For the Creamy Mash:
4 large Dutch Cream potatoes, peeled and cut into chunks (any good mashing variety will do)
50gm of butter
100ml of cream
Sea salt and pepper
To prepare the Roast Chicken, preheat the oven to 220°C and line a large oven tray* with baking paper. Scatter the carrots, red onion wedges and orange halves around the tray and drizzle with extra virgin olive oil and season lightly with salt and pepper. Place in the oven and start the cooking process while you prepare the Roast Chicken.
Heat a large fry pan and add a little olive oil. Season the chicken pieces with salt and pepper and fry in the hot pan, skin side down until golden and then brown on the under side as well. Once all golden and crispy, transfer the baking tray and nestle the Roast Chicken pieces amongst the other ingredients. Bake in the hot oven for 20 minutes.
To make the Tarragon and garlic Butter, place the butter, zest of 1 orange, minced garlic, chopped tarragon and salt and pepper in a small bowl and use a spatula to mix the butter until well combined. If the butter is at room temperature, this will be a piece of cake.
Place the peeled and cut up potatoes in a large pot of salted water and bring to the boil. Boil until tender when pierced with a knife and then drain well before mashing. Whip the butter, cream and salt and pepper through until the mash is smooth and creamy.
After 20 minutes, pull the Roast Chicken out of the oven and place a generous amount of the butter on each chicken piece, leaving a little bit of the butter to baste on top before serving. Pop back in the oven for a further 10 minutes.
To serve, divide the mash between four serving plates and using the back of the serving spoon, make a little well in the centre. Pile the Roast Chicken pieces in the centre of the Mash and serve with the carrots, red onion and orange halves. Place the remaining butter on top of the chicken and drizzle over any pan juices. Serve with a side of steamed greens or salad and don’t forget to squeeze the orange over the top!
*To feed four with a tray bake you really need a large tray. I use the trays that came with my oven that would normally be used for grilling. If you cover them with baking paper it makes them easier to clean afterwards.
Looking for another super easy, delicious Tray Bake recipe? You might like this one……
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that are at no additional cost to you, I may earn a small commission.