We have given the classic roast chook a butter chicken twist. Coated in a golden, butter chicken marinade, the flavour-packed chicken and super crispy smashed potatoes make the ultimate weeknight dinner. Plus, it only takes 10 minutes to prep!
700g baby coliban (chat) potatoes
1.5kg whole chicken, trussed
180g packet Taste Recipe Base Butter Chicken
1 large red onion, cut into thick wedges
1 Lebanese cucumber, peeled into ribbons
Fresh mint leaves, to serve
Greek-style yoghurt, to serve
5 Method Steps
Step 1Place potatoes
(700g baby coliban (chat) potatoes) in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10‑15 minutes or until tender when pierced with a skewer. Drain and set aside to cool slightly.
Step 2Meanwhile, place chicken
(1.5kg whole chicken, trussed) on a 2.5cm deep baking tray. Pour recipe base
(180g packet Taste Recipe Base Butter Chicken) into cavity and over chicken to completely cover
Step 3Preheat oven to 180C/160C fan forced Use the back of a spoon to press each potato to flatten slightly. Arrange on the tray around the chicken. Spray the potatoes with oil and season. Roast for 30 minutes.
Step 4Add the onion
(1 large red onion, cut into thick wedges) to the tray and roast for a further 1 hour or until the chicken is cooked though and the potatoes are golden.
Step 5Arrange cucumber
(1 Lebanese cucumber, peeled into ribbons) and mint
(Fresh mint leaves, to serve) on the tray. Dollop with yoghurt
(Greek-style yoghurt, to serve), season and serve.
For a Middle Eastern twist, swap the potatoes for large wedges of skin-on kent pumpkin (roast for the same amount of time) and swap the yoghurt with baba ghanoush.