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Roast Chicken Two Ways: Single Pan & Single Pot

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Sage Russell
Sage Russell
There are dozens of ways to cook a roast chicken, but if you want to discover two of the best, join Sage Russell in 'Make it your own'. Sage shows you the secret of his Ultimate One Pan Chicken, combining amazing crispy vegetables and delicious finishing sauce. In this episode he also meets up with Supper Club Expert James Ramsden to discover a brand new Spanish inspired pot roasted chicken recipe that really puts him to the test. Which recipe do you prefer? Watch Sage Russell make classic recipes from around the world his own in this Grokker Premium video. Enjoy Sage's Make it Your Own Series and remember to add your own inspiration, and share your photos by posting an 'I Did This'.

Cooking Recipe

James Ramsden's Spanish Style Pot Roast Chicken*
Prep Time: 10 minutes
Cook Time: 60 minutes
Ready In: 1 hour 10 minutes
You will need: A large saucepan

1 tsp vegetable oil
½ lb (200 g) chorizo
1 large chicken
2 cups chicken stock
1 cup dry Fino sherry
2 onions, chopped into thick half moons
1 clove of garlic, crushed with the skin on
1 tbsp bay leaf, whole
1 tbsp rosemary, whole
1 tbsp parsley, whole
1 tbsp thyme, whole
a pinch of salt

1. Heat a drop of oil in a large saucepan and add the chorizo. Brown for 1 minute on each side before carefully removing the chorizo from the pan whilst leaving the juices in the pan.

2. Brown the chicken in the pan juices for 1-2 minutes on each side until golden and crispy and add a pinch of salt. Remove the chicken and place on a board when its skin has browned.

3. Add the onions and the garlic to the pan and sauté for 1 minute until they begin to brown. Add back the chorizo and the chicken and pour in the sherry and the stock until the chicken is half submerged.

4. Add the herbs and wait until the liquid in the pan comes to the boil. Put a lid on the pan and place into the oven for 1 hour at 355°F (180°C).

5. Remove from the oven and leave to rest for 15 minutes before serving.

Sage Russell's Ultimate One Tray Chicken
Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Ready In: 45 minutes
You will need: A roasting rack

1 large chicken
2 cups new potatoes
2 cups baby carrots
2 shallots
1 lemon, juiced
2 egg yolks
1 tbsp sage, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp olive oil
a pinch of salt

1. Drive the knife down the back of the chicken, open and flatten the chicken on a board. Rub the oil, salt and herbs into the chicken.

2. Fill the roasting dish with the vegetables and onions. Place the chicken on the rack and the rack on top of the roasting dish. Place in the oven at 430°F (220°C) for 20 minutes before pouring the white wine into the roasting tray and leaving to cook for a further 15-20 mins at 355°F (180°C).

3. Remove the chicken from the oven, place it on a board, and cover with tin foil. Allow it to rest for 10 minutes.

4. For the finishing sauce, mix the egg yolks and juice of one lemon. Separate the pan juices from the vegetables in the roasting tray by tipping them to one side of the pan and whisk in the egg and lemon mixture to form the finishing sauce.

5. Serve the Chicken with the vegetables and finishing sauce.

Making it Your Own; Sage's Thoughts:

1. Don't be scared to mix it up when it comes to your veg. Try different shapes and sizes of carrots and potatoes or change it up all together and go for parsnips, sweet potatoes, beetroot or even peppers.

2. Experiment with your herbs. In particular Sage recommends other woody herbs like oregano, marjoram or bay leaves. Do you have any other ideas?

Roast Chicken Two Ways: Single Pan & Single Pot
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Suzie R.
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