This recipe brings together some lovely Eastern flavours with our traditional Sunday roast chicken. The combination might sound unusual at first, but trust me, it works. The chilli oil adds a warm heat to the chicken, while the Chinese black vinegar brings a lovely depth that cuts through the richness.
The Hasselback potatoes might take a bit more effort than your standard roasties, but they’re worth the extra few minutes. Those thin slices catch all the garlicky, rosemary butter and crisp up beautifully in the oven. They’re dead simple to prepare once you get the hang of the cutting technique.
As for the cabbage, it’s a far cry from the boiled stuff we were served as children. A quick stir-fry with chilli flakes, garlic and a touch of sesame transforms humble Savoy cabbage into something rather special. The sesame seeds add a nice bit of texture and nuttiness to finish it off.
What I like most about this meal is how the different elements come together. You’ve got crispy, spicy chicken skin giving way to juicy meat, the buttery potatoes with their crisp edges, and the vibrant cabbage adding freshness to the plate.
If you love roast chicken as much as I do, give this a go next time you fancy a roast with a bit of a twist.
Asian-Inspired Roast Chicken with Hasselback Potatoes
Roast Chicken
- 1.2kg whole chicken
- 2 tbsp crispy chilli oil
- 1 tbsp sesame oil
- 1 tbsp Chinese black vinegar
Potatoes
- 750g baby potatoes
- 30g butter
- 1 tbsp olive oil
- 2 sprigs fresh rosemary, chopped
- 1 clove of garlic, peeled and chopped
Cabbage
- 1 Savoy cabbage, cored and shredded
- 30g butter
- 1 tsp chilli flakes
- 2 cloves garlic, crushed
- 1 tsp sesame oil
- 1 tbsp sesame seeds, for garnish
Directions
For the chicken:
- Preheat the oven to 190°C.
- Pat the chicken dry with kitchen paper and place in a roasting tin.
- In a small bowl, mix together the crispy chilli oil, sesame oil, and Chinese black vinegar.
- Rub the oil mixture all over the chicken, ensuring it’s evenly coated. Season with salt and pepper.
- Roast in the preheated oven for approximately 1 hour 15 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the thigh.
- Baste the chicken with the pan juices every 20 minutes to keep it moist and ensure a crispy skin.
- Once cooked, remove from the oven and let rest for 15 minutes before carving.
For the Hasselback potatoes:
- Wash the baby potatoes and dry thoroughly.
- Make thin slices across each potato, cutting almost but not completely through.
- Melt the butter with the olive oil in a small saucepan, then add the chopped rosemary and garlic. Cook gently for 1 minute until fragrant.
- Place the sliced potatoes in a baking dish, then brush generously with the herb butter mixture, ensuring some gets between the slices.
- Season with salt and pepper.
- Roast in the oven with the chicken for about 45-50 minutes, or until golden and crispy.
For the chilli cabbage:
- Heat a large frying pan or wok over medium heat.
- Add the butter and let it melt, then add the crushed garlic and chilli flakes. Cook for 30 seconds until fragrant.
- Add the shredded Savoy cabbage and stir-fry for 3-4 minutes until just wilted but still with some bite.
- Drizzle with sesame oil, toss well, and remove from the heat.
- Serve sprinkled with sesame seeds.
To serve:
Carve the chicken and serve with the Hasselback potatoes and chilli cabbage for a delicious Asian-inspired feast.
