Roast Chicken | Cook with Curtis Stone | Coles

Find the updated version of this recipe here:    • Curtis Stone’s best ever roast chicken | C...  

A great roast chicken is a must for your cooking repertoire. Watch as Curtis prepares the chicken for roasting and take note of his tips to getting the meat to cook evenly and how to carve your roast chicken for serving. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist    • Cook with Curtis Stone  .

BEST-EVER ROAST CHICKEN
Serves 4 Prep 10 mins Cooking 1hr 10mins

180g (about 3 stalks) silverbeet, stalks removed, roughly chopped
450g brushed potatoes, well washed, peeled and cut into 2.5cm dice
20g Coles Brand Butter
2 teaspoons plain flour
3/4 cup Coles Brand Chicken Stock
1.6-1.8kg whole chicken
Olive oil, for drizzling, plus 2 tablespoons extra
4 medium carrots, peeled, diagonally sliced into 2cm thick slices
2cm piece fresh ginger, peeled, finely chopped
1/2 teaspoon Coles Brand Ground Cumin
1/2 teaspoon Coles Brand Ground Coriander
1 tablespoon Coles Smart Buy Honey

1. For the Chicken: Preheat oven to 180C or 160C fan-forced.
2. Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper. Drizzle over some oil and rub over the chicken. Place chicken on a small rack in a large baking dish. Tie the legs together with string. Roast for 50-60 mins. When the chicken is done, its skin will be crisp and golden and a meat thermometer will register 82C when inserted into the thickest part of the thighs. Allow the chicken to rest after cooking for at least 15 mins before serving.
3. For the Honey Glazed Carrots, Potatoes and Silverbeet: While chicken is cooking, heat a heavy-based medium-sized frying pan over high heat until hot. Add the oil, carrots and potatoes. Reduce heat to medium-high and allow vegetables to cook undisturbed for about 5-7 mins until they start to brown.
4. Add the ginger and spices. Cook for a further 5 mins over low-medium heat, tossing occasionally until vegetables are browned on all sides.
5. Add the honey, cook for 2 mins, or until slightly caramelised. Add the butter and allow to melt completely. Stir in the flour and cook for 1 min, pour in the chicken stock and continue to stir until completely incorporated and just thickened, about 2 mins. Add the silverbeet and toss gently until completely wilted.
6. Serve the chicken on your favourite platter accompanied by honey glazed carrots, potatoes and silverbeet.

Watch now
Crispy Bread & Tomato Salad:    • Crispy Bread & Tomato Salad | Cook with Cu...  

Christmas Peach & Mascarpone Smashed Pavlova:    • Christmas Peach & Mascarpone Smashed Pavlo...  

Oven Baked Sticky Chicken Drumsticks:    • Oven Baked Sticky Chicken Drumsticks | Coo...  

How to Make Crispy-skin Barramundi with a Chilli-lime Dressing:    • How to Make Crispy-skin Barramundi with a ...  

For more recipes and inspiration, visit: https://www.coles.com.au/recipes-insp...
For homemade creations, tips and recipe advice, visit:   / colescookingclub  
For more trending recipe content and cooking hacks, visit:   / colessupermarkets