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Chinese Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Chinese Chicken Roast 2

Chinese Chicken Roast 2 hails from the heart of home kitchens, where the art of cooking is passed down through generations. This dish embodies home-style comfort, crafted with instinct and tradition rather than strict measurements. The chicken is the centerpiece, surrounded by a generous helping of potatoes, making it an ideal choice for family meals or casual gatherings among friends.

The roast should deliver a harmonious blend of juicy chicken and crispy potatoes, with a hint of paprika and a squeeze of lemon brightening each bite. The seasoning is intuitive, allowing the cook's hand to guide the salt and pepper to perfection, creating a dish that feels both familiar and satisfying.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the whole chicken dry with paper towels to remove excess moisture, which helps achieve a crispier skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring the spices are evenly distributed over the entire surface. Heat 2 tablespoons of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil shimmers, carefully place the chicken in the pan, breast side down, and brown it for about 5 minutes until the skin is golden and crisp. Flip the chicken to brown the other side for another 5 minutes.
  2. While the chicken is browning, peel and cut the 1 kg of potatoes into even-sized pieces, about 2 inches each, to ensure they cook evenly. Once the chicken is browned on both sides, remove it from the pan and set aside on a plate. In the same pan, add the potato pieces, stirring to coat them in the remaining oil and chicken drippings. Cook the potatoes until they start to turn golden on the edges, about 5 minutes.
  3. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, then tuck the lemon halves into the pan for added flavor. Cover the pan with a lid or aluminum foil, reducing the heat to medium-low. Allow the chicken and potatoes to cook together, letting the flavors meld, until the chicken is cooked through and the potatoes are tender when pierced with a fork.
  4. Once the chicken is cooked, remove it from the pan and let it rest on a cutting board for a few minutes before carving. Meanwhile, if the sauce in the pan is too thin, increase the heat to medium and let it simmer uncovered to reduce and thicken slightly. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  5. Carve the chicken into serving pieces and arrange them on a platter with the potatoes. Pour the reduced sauce over the chicken and potatoes, ensuring they are well-coated. Serve the dish family-style, allowing everyone to help themselves to the tender, flavorful chicken and aromatic potatoes.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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