An Ode to Roast Chicken … with a Recipe for the Leftovers!

If you asked me to pick a favourite food, I’d struggle. There’s so much nice food and so many nice dishes, it’s hard to pick just one. I love pasta, anything with garlic, Indian flavours, bacon, mushrooms on toast, in soup, sauteed, tomatoes sliced with salt and a drizzle of olive oil, my Mum & Dad’s barbecues, roast potatoes, crispy outside and soft inside, Thai food, my mother-in law’s bakewell tart, steak, griddled medium rare with proper chips and in season asparagus…all amazing things.

But there is one food, one dish, that I make at all times of the year, whatever the season, the weather, for lunch or for dinner; it cures, comforts and soothes…Roast Chicken. Spatchcocked, whole, jointed, always with crispy skin, moist chicken inside, normally buttery, garlicy, lemony and herby. 

Sometimes I follow a recipe like Nigella Lawson’s ‘Simply Nigella’, there’s potatoes and carrots, lots of lemon and herbs and garlic in there. And sometimes I make it up as I go along. Chicken is great like that, very forgiving if you add too much or too little, it goes with the flow! Anyone that follows me on Instagram, will know of my love for a good Roast Chicken…

In the Summer I make it lighter, served with homemade potato salad, aioli and Irish tomatoes with fresh basil and a nice bottle of white wine.

Roast Chicken with Tomatoes & Potato Salad (& Wine!)

Or mix it up a little and make an Indian style roast chicken with a tandoori tikka rub and a masala sauce on the side. If you have leftover chicken from this, it’s gorgeous in sandwiches, with a little mango chutney.

Indian Spiced Tandoori Chicken

Essentially roast chicken goes with everything & anything, potatoes in every form, rice, pasta, salads, green vegetables, crusty baguette…whatever takes your fancy. Once all bellies are full, there’s invariably leftovers and this is a really easy idea, for a tasty supper that evening, breakfast the next morning or anytime really – a Roast Chicken Hash. I haven’t included ingredient amounts here as really it’s what you have and how much you want in it. You could add other root vegetables, onions, herbs. More of an idea than a recipe really but hey I got to talk about and look at pictures of Roast Chicken for this post so that’s all good in my book.

REcipe – Ingredients:
  • Roast Chicken, sliced / cubed (keep the crispy skin too if there’s any left!)
  • Potatoes, cubed
  • Shallot(s), finely sliced (optional)
  • Garlic, finely chopped (optional)
  • Parmesan Cheese, grated & thinly sliced (or similar – Gran Padano)
  • Spring Onion, chopped (garnish)
  • Egg(s)
  • Salt & Pepper
  • Olive Oil (or similar)

Recipe – Method:

In a frying pan or saute pan, add the oil & potatoes. If uncooked, they will take about 25 minutes in the pan, or if just heating, a few minutes. Add salt & a grind of black pepper to the potatoes. Add the finely sliced shallots & garlic, cook for another few minutes until the shallot is softened.

Stir in the roast chicken and any crispy skin to the pan. Heat through and flatten down with a spatula as you want parts of the hash to brown and get a bit crispy. Add grated parmesan cheese and let that melt in a little.

Meanwhile, in a separate pan, fry the egg(s) to your preference. To serve, place a large spoonful of the potato & chicken mixture on a plate, pop the fried egg on top, add the thin slices of Parmesan cheese and chopped spring onion on top. With a grind of black pepper if desired and a little drizzle of olive oil. If you are serving a group you could pop the saute pan in the middle of the table with the eggs, cheese and spring onions, and have people help themselves.