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Indonesian Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Indonesian Chicken Roast 2

Indonesian Chicken Roast 2 is a cherished dish that graces home tables across Indonesia, particularly during family dinners or gatherings with close friends. It's not a recipe you’ll find in upscale restaurants but rather one passed down through generations, capturing the essence of Indonesian home cooking. This version reflects the unpretentious yet flavorful approach of Indonesian family cooks, with each ingredient added intuitively.

The dish features a whole chicken, generously seasoned with fine sea salt and black pepper, roasted alongside hearty potatoes. A hint of paprika adds warmth, while a squeeze of lemon brightens the flavors. The result is a succulent roast that feels both comforting and celebratory, perfectly embodying the spirit of shared meals.

Ingredients

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

Method

  1. Preheat your oven to 180°C (350°F). Begin by patting the whole chicken dry with paper towels to remove excess moisture. This helps the skin crisp up nicely. Season the chicken generously with fine sea salt and black pepper, ensuring you cover all sides. Sprinkle 1 tsp of paprika over the chicken for a warm, smoky flavor.
  2. In a large oven-safe pan or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, carefully place the chicken in the pan, breast side down. Allow it to brown for about 5 to 7 minutes until the skin is golden and crisp. Turn the chicken over to brown the other side for an additional 5 minutes.
  3. While the chicken is browning, wash and cut the 1 kg of potatoes into even-sized chunks. Once the chicken is browned on both sides, remove it from the pan and set it aside temporarily. Add the potato chunks to the same pan, stirring them in the chicken drippings to coat them evenly.
  4. 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, adding a fresh, tangy flavor. Place the lemon halves in the pan for added aroma.
  5. Transfer the pan to the preheated oven. Roast the chicken and potatoes for about 45 to 60 minutes, or until the chicken is cooked through and the juices run clear when pierced at the thickest part of the thigh. The potatoes should be tender and slightly crispy on the edges.
  6. Once cooked, remove the pan from the oven. If there's excess liquid, place the pan over medium heat on the stovetop to reduce the sauce slightly, concentrating the flavors. Taste the sauce and adjust with more salt if necessary.
  7. Finish the dish by scattering freshly chopped herbs, such as parsley or cilantro, over the chicken and potatoes for a burst of color and freshness. Serve the Indonesian Chicken Roast 2 directly from the pan, allowing everyone to share and enjoy the communal meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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