Roast chicken with almonds recipe
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Roast chicken with almonds recipe

Roasted chicken may be the most popular choice for a family lunch, but a leg of lamb, hog, or beef also makes for a terrific meal. Chicken is easily available since it is the most popular meat and can be prepared in a wide variety of ways. This roast chicken with almonds is a delicious example of how to pack a dish with flavour without resorting to complicated techniques. If you serve it with potatoes and carrots and have a passion for cooking, your loved ones will be delighted with every bite.

Roast chicken with almonds suggestions

Removing the backbone and flattening the chicken into a spatchcock shape is a great way to ensure consistent cooking. To ensure consistent browning and crispiness, the skin should be as exposed to the oven as possible. If you don’t want to prepare a full chicken, you may use chicken breasts or thighs instead. Before cooking, rub the skin with salt and pepper and let it rest, uncovered, in the fridge overnight. This will make the skin crispier.

Soon it will be time for Sunday lunch, and there’s nothing more satisfying than a plate of perfectly roasted chicken with almonds, over a mound of golden potatoes. Feel free to try this recipe out.

Roast chicken with almonds recipe

Roast chicken with almonds recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 1 hour 15 minutes

Total time: 1 hour 30 minutes

Ingredients

  • 1 whole chicken

  • 1 clove garlic, peeled and chopped

  • 1 onion

  • zest of 1 lemon

  • 120g butter

  • 120g blanched almonds

  • 500g onions

  • 30g brown sugar

  • 500g potatoes

  • watercress

Method

  • Pat the chicken dry and stand on a rack in·a roasting pan. Make small nicks in the skin and insert a piece of garlic in each. Peel the onion and put inside the chicken with the lemon peel.
  • Rub the chicken liberally with half the butter and bake in centre of the 180°C oven for 1 hour 15 minutes.
  • Baste well during cooking. Sprinkle with blanched almonds 15 minutes before end of cooking time.
  • Peel the onions and glaze in the remaining butter. Add the sugar and cook gently until browned and soft. Brown the boiled potatoes in the same way.
  • Arrange chicken on serving dish with onions and potatoes and almonds on top. Garnish with watercress. Serve with cooked carrots.

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