Ingredient and Portion
Herb Roasted Chicken with Basil Mashed Potatoes
Submit Recipe
Medium whole chicken, 1.4kg (3lbs) cleaned and dry 1
Potatoes, peeled and quartered 2
Unsalted butter 50g
Potatoes, peeled and quartered 2
Unsalted butter 50g
Seasoning
For Chicken stuffing/rub
Garlic cloves, chopped roughly 3
Fresh turmeric, chopped roughly 2cm
Lemongrass stalks, chopped roughly 2 stalks
Hot basil, chopped roughly 3 sprigs
Coriander 1 sprig
Dark soy sauce 1 tbsp
Light soy sauce 1 tbsp
Table sugar 1 tsp
Table salt 1/2 tsp
White pepper 1/2 tsp
For Basil Oil
Thail basil 2 sprigs
Vegetable oil 1 cup
Garlic cloves, chopped roughly 3
Fresh turmeric, chopped roughly 2cm
Lemongrass stalks, chopped roughly 2 stalks
Hot basil, chopped roughly 3 sprigs
Coriander 1 sprig
Dark soy sauce 1 tbsp
Light soy sauce 1 tbsp
Table sugar 1 tsp
Table salt 1/2 tsp
White pepper 1/2 tsp
For Basil Oil
Thail basil 2 sprigs
Vegetable oil 1 cup
Method
1. Preheat the oven to 180 C.
2. Combine the stuffing/rub ingredients together well. Rub it thoroughly over the chicken and stuff the remainder. Place it on a roasting pan and roast in the over for 40 mins.
3. Make basil oil. Bring a pot of water to a boil and blanch the basil leaves and stem for about 3 mins or until the stems are tender. Rinse immediately under cold water. Blend the basil with oil at high speed to a sooth liquid. Add more oil if the mixture is too thick. Keep chilled until required. It can be kept for several weeks.
4. Prepare the mash. Cook potato in water till tender but not mushy. Drain and mash with basil oil and butter to a puree. Season with salt and pepper.
5. Cut the chicken into 8 pieces and serve with the mashed potatoes.
2. Combine the stuffing/rub ingredients together well. Rub it thoroughly over the chicken and stuff the remainder. Place it on a roasting pan and roast in the over for 40 mins.
3. Make basil oil. Bring a pot of water to a boil and blanch the basil leaves and stem for about 3 mins or until the stems are tender. Rinse immediately under cold water. Blend the basil with oil at high speed to a sooth liquid. Add more oil if the mixture is too thick. Keep chilled until required. It can be kept for several weeks.
4. Prepare the mash. Cook potato in water till tender but not mushy. Drain and mash with basil oil and butter to a puree. Season with salt and pepper.
5. Cut the chicken into 8 pieces and serve with the mashed potatoes.
Tips
The most troublesome part of this dish is chopping. You have to chop a lot of spice to make the stuffing/rub. Turmeric is especially problematic. It leaves a yellowish color on your hands and chopping board that would not fade away. Better to use a pair of disposable hand gloves.
Recommend
You might be also interested in...
Top