Herb Chicken Roast with Potatoes and Gravy Recipe
This herb chicken roast with potatoes and gravy is juicy, tasty and bursting with Asian flavor! Easy to prepare and done in less time than roasting a whole chicken.
Equipment
- Oven
- Stove
- Baking pan
- Chopping board and knife
- Sauce pan
- Measuring spoon & cup
Ingredients
Chicken marinade:
- 1100 grams whole chicken
- 6 cloves garlic
- 3 pieces cilantro roots, cleaned
- 1 thumb-sized ginger
- 1 stalk lemongrass, pounded and chopped
- 3 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup water
Potato dressing:
- 2 large potatoes, chopped in big chunks
- 3 tablespoons olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large onion, cut into quarters
- ¼ teaspoon paprika -- optional
Gravy:
- drippings/juice from the roasted chicken
- chicken broth (made from the chicken spine)
- left-over chicken marinade
- 2 tablespoons cornstarch, dissolve in 2 tablespoons water
Instructions
- Preheat oven to 450 °F/ 230 °C.
- Prepare the chicken: Spatchcock the chicken by removing the spine of the chicken with kitchen shears and then flattening the chicken out. Save the spine and chop into chunks to make the broth later.
- Make the marinade: In a chopper (or blender), combine garlic, cilantro roots, lemongrass and ginger. Transfer to a bowl. Add the fish sauce, soy sauce and honey. Mix until well blended. Toss the sugar, salt and pepper and water. Stir until the sugar and salt are dissolved.
- Marinade the chicken: Place the chicken in a large mixing bowl. Insert your finger under the skin of the breasts to separate it from the meat. Pour about 1-2 tablespoons of the marinade under each side of the breast skin, rubbing the skin to distribute the marinade evenly. Do the same with the thigh skin. Pour the remaining marinade over the chicken. Rub the marinade all over the inside of the chicken, then turn the chicken around and rub the skin. Let the chicken marinade for at least 30 minutes at room temperature. Halfway through, turn the chicken around to re-distribute the marinade evenly around the chicken.
- Make the chicken broth. While waiting for the chicken to marinade, make the broth for your gravy. Place the spine into a small pot and cover with water. Simmer for 20-30 minutes. Set aside.
- Prepare the seasoned potatoes: In a bowl, combine potatoes, olive oil, dried rosemary, dried thyme, salt and pepper. Mix until all potatoes are coated. Place in a 9”x7” baking pan and sprinkle with paprika (if using). Bake in the preheated oven for 5 minutes. After5 minutes, remove from pan and stir.
- Prepare roasting the chicken. Place the chicken above the roasted potatoes which serves as its bed. Then drizzle and brush chicken with olive oil. Pour some marinade sauce into the pan to help steam the chicken under. Roast chicken for about 45 minutes to 1 hour (depending on the size of your chicken). If the chicken skin darkens too quickly, reduce the temperature to 400 °F/ 205 °C. Remove from the oven when done and chopped into serving sizes or as a whole if preferred.
- Make the gravy. In a sauce pan, pour liquid from the roasted chicken. Remove the spine from the chicken broth and also pour into the saucepan along with the remaining marinade. Bring to boil. Taste the gravy and season with salt or pepper if desired. Reduce the liquid further to concentrate the flavor. Dissolve the cornstarch in a little bit of water. Pour half of it in the gravy and adding more until thickened into desired consistency. If you want to darken its color, add a bit of soy sauce. Remove from the heat and strain to discard any bits from the marinade.
- Serving the Chicken. Cut the chicken and transfer in serving plate. Serve with roasted potatoes and gravy on the side. Garnish with chopped cilantro if desired.
- Serve and enjoy!
