Roast Chicken with Poutine Style Chips and Gravy

Roast Chicken with Poutine Style Chips and Gravy

Ready in 50 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 10, 2018.

Ingredients

Roast Chicken

  • 1 butterflied chicken
  • 1 Tbsp oil

Chicken Marinade

  • 1 Tbsp olive oil
  • 2 Tbsp lemon chicken spice mix
  • ½ tsp salt
  • 2 cloves minced garlic
  • 1 Tbsp parsley
  • Zest of ½ lemon
  • 1 Tbsp lemon juice

Chips

  • 600g potatoes
  • ¼ cup grated cheese

Gravy

  • 1½ Tbsp butter
  • 1 Tbsp flour
  • 1 cup chicken stock
  • 2 Tbsp chicken resting juices

Salad

  • 2 tsp olive oil
  • 2 Tbsp lemon juice
  • ½ cos lettuce
  • 1 carrot
  • 1 tomato
  • 1 Lebanese cucumber

Steps

  1. Preheat oven grill to high. Line two oven trays (one with a lip) with baking paper. Pat chicken dry, place on prepared tray (with lip), skin-side-up, season and drizzle with oil. Grill for 3-4 minutes until skin is lightly golden. Remove from oven, turn oven to bake 220°C. Mix chicken marinade ingredients in a bowl.
  2. Make two slash marks with a sharp knife on each thigh, spread marinade over the chicken and push some marinade into each cut. Roast for 28-30 minutes, or until chicken is just cooked through, basting occasionally with the juices (see tip). Remove from oven, cover, and set aside to rest for 5 minutes.
  3. While chicken cooks cut potatoes into 1cm chips. Toss with a drizzle of oil on second prepared tray and season. Cook, on rack above chicken, for about 25 minutes turning once to ensure even cooking. Sprinkle over grated cheese and cook a further 5 minutes, until golden and tender.
  4. While chicken is resting, scoop out 2 tablespoons of cooking juices and reserve. In a small pot on medium heat, add butter and flour and cook for 2 minutes, stirring. Add chicken stock and reserved chicken resting juices, cook, stirring for 3-4 minutes until gravy is smooth and thickened.
  5. Add oil and lemon juice to a medium bowl. Finely slice lettuce; grate carrot; cut tomato into wedges; cut cucumber in half lengthways then slice 1cm. Add to bowl and toss to combine.
  6. To serve, cut chicken into eight pieces and serve on a platter with poutine chips for everyone to help themselves. Pour gravy over chicken and poutine. Serve salad on the side.

Nutritional Information

Energy 1893 kj
452 kcal
Protein 31.4g
Carbohydrate 25.4g
Fat 24.5g