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Crisp roast chook with kale gratin
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Succulent roast chicken with crispy, cheesy kale gratin.
Ingredients:
  • 1.8kg whole chicken
  • 1/2 tsp coriander seeds
  • 2.00 large garlic clove, chopped
  • Large pinch of sea salt flakes
  • 36.40 gm extra virgin olive oil
  • 3 fresh marjoram sprigs
  • 3 fresh rosemary sprigs
  • 1 red onion, thickly sliced
  • Frozen chips, heated, to serve (optional)
  • 3⁄4 large bunch kale, ribs removed, coarsely chopped
  • 125ml (1/2 cup) creme fraiche
  • 25g (1/3 cup) panko breadcrumbs
  • 25g (1/3 cup) cheddar, finely grated
Instructions:
  • Preheat your oven to 220C/200C fan forced and allow a metal baking dish to preheat inside for 10 minutes.
  • Place the chicken breast-side down on a work surface. Use kitchen scissors to cut down both sides of the backbone and discard it. Flip the chicken over, flatten it, and tuck the wings under.
  • Begin by crushing coriander seeds in a mortar using a pestle until coarsely ground. Incorporate garlic and salt, continue pounding until a paste forms, then mix in oil. Rub this flavorful mixture over the chicken and season it. Finally, chop the leaves from 1 sprig of marjoram and 1 sprig of rosemary and sprinkle them over the chicken.
  • In the center of the dish, lay down the onion. Sprinkle the remaining rosemary and marjoram on top. Then, add the chicken and bake for 40 minutes, or until juices run clear when a skewer is inserted into the thickest part of the chicken. Let it rest for 10 minutes before serving.
  • In a small ovenproof frying pan over medium heat, sauté garlic in oil for 1 minute. Add kale and cook for 2-3 minutes, tossing with tongs until wilted. Stir in creme fraiche, season with salt and pepper, then top with breadcrumbs and cheese.
  • Preheat the grill to high heat. Grill the gratin for about 5 minutes, until it is golden and the cheese has melted. Serve the chicken with the gratin and chips, if desired.

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