Remi’s Juicy Roast Chicken Dinner

Ingredients

• 1 medium-sized chicken (1 – 1.2 kg.)
• 125 g. butter
• 2 sprigs of rosemary
• 1 tbsp. salt
• 2 tbsp. black pepper
• 2 tbsp. thyme
• 2 tbsp. parsley
• 2 tbsp. chicken seasoning
• 1tbsp. garlic puree
• 3 large red British potatoes
• 3 sprigs of rosemary
• Salt and pepper to taste
• 3 tbsp. garlic granules
• 1 tsp. baking soda
• Garlic-infused oil (regular oil works too)
• 200g. macaroni
• 50g. butter
• 50g. flour
• 150ml. double cream
• 300ml. milk
• Salt and pepper to taste
• 3tsp. parsley
• 3tsp. paprika
• 3 to 4 tsp. garlic
• 50g. cheddar cheese
• 50g. Red Leicester cheese
• 50g. mozzarella

Instructions

1. 1

   Heat oven to 200°C. In a small bowl, mash cubed butter with all listed seasonings. Mix everything together and set aside.

2. 2

   Spatchcock the chicken: With scissors, spatchcock the chicken, then thoroughly wash chicken with half a lemon and place in the Our Place Main Bake dish.

3. 3

   Use your fingers to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken. Lastly, sprinkle extra all purpose seasoning and rub into the chicken.

4. 4

   Sit the chicken on the middle shelf for 45 – 90 minutes, basting with the buttery juices after about 40 minutes. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.

5. 5

   Wash and chop potatoes into bite-sized chunks and begin to boil your water.

6. 6

   Add 1 heaped teaspoon of baking soda: Once water is boiling, add 1 heaped teaspoon of baking soda to the water. This will help break down pectic and ensure a crispy potato.

7. 7

   Boil for 10 – 13 minutes until you can pierce with a fork (you don’t want these too soft or they won’t crisp as well).

8. 8

   Transfer to the Our Place Side Bake dish lined with greaseproof paper (potatoes stick to aluminium foil) and season your potatoes.

9. 9

   Pour a generous amount of oil: Once potatoes are seasoned, pour a generous amount of oil over them and put into a preheated oven of 200°C.

10. 10

    Bake for 15 – 25 minutes or until golden brown.

11. 11

    Boil macaroni pasta: In a large pan, boil macaroni pasta.

12. 12

    In a separate pan melt butter. Once melted add flour and whisk frequently.

13. 13

    When combined add double cream and whisk frequently to ensure no flour lumps. Then gradually add half the milk and whisk until a creamy sauce.

14. 14

    Season with salt, pepper, paprika, parsley and garlic and mix into sauce. If the sauce gets too thick add milk as necessary.

15. 15

    Add half of each cheese and mix until smooth.

16. 16

    Add any remaining milk (you want this to be quite watery as this will thicken in the oven, unless you want more of a macaroni pie). Combine and mix pasta with sauce.

17. 17

    Pour into the Our Place Tiny Bake dish and top with remaining cheese.

18. 18

    Bake in oven at 200°C until cheese has melted and golden brown.