Nuttily Perfect Roast Chicken

Nuttily perfect Roast Chicken, uses a combination of peanuts, aromatic spices and a touch of paprika elevate this wee chuck to to a whole new level.

Nuttily perfect Roast Chicken, uses a combination of peanuts, aromatic spices and a touch of paprika elevate this wee chuck to to a whole new level.

I may think of myself as a European but I am still an Englishman at heart and we just love roast meat, pork, lamb, beef, turkey and of course the humble roast chicken. It really is not challenging cooking in fact getting a perfect roast chicken is as simple as adding some flavours, bung it in the oven and then wait until perfectly cooked.

A meat thermometer takes all of the pain out of that part, rest and then eat.  As far as I am concerned food really does not get any easier than this, or in my heart of hearts any better than a perfectly roasted piece of meat on the bone.

For me there is just something magical about roasting meat on the bone, sure it means a little more work when carving. But removing the wishbone before cooking really helps this with poultry. Of course freezing the left over bones to make a good old fashioned stock or broth later is just a bonus but what a wonderful bonus.

As regular readers will know I do like to play around with flavours and textures. This perfect roast chicken is not nutty for any other reason than the addition of a wonderfully aromatic peanut stuffing under the skin of the bird. It also has a subtle hint of cinnamon, cumin and a little paprika and lemon juice on the skin to make it sing.

However you could go in any direction you want with roasting a chicken but stuffing under the skin is so much better than stuffing the cavity because it has a tendency to have an unpredictable influence on the cooking time. The reason for this is that it prevents from air circulating within the carcass.

Nuttily perfect Roast Chicken, uses a combination of peanuts, aromatic spices and a touch of paprika elevate this wee chuck to to a whole new level.

Whilst this perfect roast chicken was in the oven I figured it would be rude not to roast some potatoes from the garden along side it. I have not put them in the recipe but simply boil some peeled potatoes for 20 minutes, drain and rough up the edges a little and throw in the pan alongside the chicken with a pinch of paprika.

Baste every so often during the cooking process and the little crunchy bits of potato that stick to the bottom of the pan will add a really depth top the gravy!

Now no perfect roast chicken is complete without an equally simple but wonderful gravy. Forget popping open a packet of gravy granules it really is exceptionally simple to sprinkle a little flour into the base of the pan after you have drained off most of the fat. Then cook off that flour and add some liquid stir it around add some butter and some seasoning and job done.

I have no idea where all these time saving ideas came from when they save no time and reduce flavour, throw them gravy granules in the bin, make your own gravy once and you will never go back.

This perfect roast chicken will comfortably feed a family of four, alas this is usually the case with a roasted joint which is why I don’t cook them very often. Roasting a joint of meat for two is far from ideal.  However we had hatched a plan for the left over chicken that really worked well with the nutty stuffing, we made a lightly pickled cucumber & kohlrabi slaw and served it in flat breads with some sweet chili sauce.

Delicious, frugal and we will get the best part of three meals from just one chicken by the time we have made a stock.

Nuttily perfect Roast Chicken, uses a combination of peanuts, aromatic spices and a touch of paprika elevate this wee chuck to to a whole new level.
Nuttily Perfect Roast Chicken

Nuttily Perfect Roast Chicken

Yield: 4 Servings
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Nuttily perfect Roast Chicken, uses a combination of peanuts, aromatic spices and a touch of paprika elevate this wee chuck to to a whole new level.

Ingredients

  • 1 Chicken, I find a 1.2kg-1.5kg Chicken is plenty large enough for 4

For the Marinade

  • 1 Tbsp Sweet Paprika
  • 1 Tbsp Lemon Juice
  • 1 Tsp Sea salt

For the Stuffing

  • 100 g Unsalted Butter, Softened
  • 50 g Peanuts, Toasted
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Cumin

For the Gravy

  • 1 Tbsp Flour
  • 200 ml Beer
  • Salt, To taste
  • Pepper, To taste

Instructions

  1. Mix together the ingredients for the marinade to form a paste and massage it into the chicken and allow to infuse for an hour at room temperature
  2. Whilst the chicken is marinading make the stuffing by toasting off the peanuts in a dry pan for about 5-10 minutes ensuring that they do nut burn
  3. Blitz the peanuts in a blender, don't turn them into a powder just break them up a little
  4. Mix the peanuts with the butter, cinnamon and cumin to form a butter paste and stuff under the skin of the bird and then massage the stuffing evenly over the breasts of the bird
  5. The best way to push the butter under the skin is to lift the flap of skin from the neck end of the bird and slide the fingers of your other hand under the skin slowly using your fingers to ease the skin away from the flesh working from the breast bone down towards the legs
  6. Place the chicken in a hot oven at 220ºC for 20 minutes the reduce the temperature to 180ºC and cook for a further 40-50 minutes.
  7. Use a meat thermometer to test the internal temperature of the flesh to ensure perfect cooking, just place the probe into the meatiest part of the bird not going as far as the bone and you are looking for a temperature of 67ºC straight out of the oven
  8. Allow the chicken to rest for 20-30 minutes which will allow the bird to come to an internal temperature of around 75ºC ensuring it is perfectly cooked and wonderfully juicy
  9. Whilst the chicken is resting pour out most of the remaining fat and place the roasting pan over a medium heat, add the tablespoon of flour and stir for 2-3 minutes ensuring the flour doesn't burn
  10. Pour in the beer and continue to stir until the gravy thickens, check for seasoning and serve
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1164 Total Fat: 79g Saturated Fat: 28g Trans Fat: 0g Unsaturated Fat: 43g Cholesterol: 426mg Sodium: 1067mg Carbohydrates: 8g Fiber: 2g Sugar: 1g Protein: 99g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

26 thoughts on this Recipe:

  1. This chicken really does look perfect! What a great skill to have – your pictures look downright delish.

    Reply
  2. This looks like pure perfection Brian and adding peanuts to the stuffing is an insanely genius idea. Absolutely love the idea. Had roast chicken last night but this is definitely a recipe to make super soon.

    Reply
  3. I love the flavours you have used for the under skin stuffing and the combination will make it deliciously spicy. We eat roast chicken most weeks so it’s great to find a new way to roast it.

    Reply
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  6. This sounds amazing Brian. I would never have thought of putting peanuts in the stuffing. I’m such a traditionalist when it comes to chook stuffing. I use my grandmother’s recipe with plenty of fresh thyme and parsley but I’m so keen to try your recipe. Thanks so much for linking up to Thriving on Thursdays. Your blog is amazing. I’m featuring this recipe at tomorrow’s party. I hope you’ll share more of your recipes.

    Anne @ Domesblissity

    Reply
    • Thanks Anne, really glad you like the recipe… I have been playing around with different stuffings under the skin recently and this works wonderfully well, I still like traditional though too, parsley and thyme is a really classic combination that tastes wonderful 🙂 Thanks for the shout out on the link up, I’m sure I will be back!

      Reply
    • It is a wonderful thing but really versatile, you can do any sort of flavour combination that floats your boat… Cashew and five spice works wonderfully!

      Reply
  7. Looks awesome!!! Nuts in the stuffing, beer in the gravy… This is going to be a win at my dinner table!!

    Reply
  8. Agree with you about a) roasting potatoes with the bird b) needing to roast things because you are British and c) getting three meals out of a bird (roast, risotto and a soup usually). Love, mouth-watering post.

    Reply
  9. Roast chicken is the smell of home for me.
    I love the idea of stuffing it with peanuts…such a great twist.
    Can’t wait to try this one. I pinned it to my chicken board 🙂

    Reply
  10. Growing up we always had some type of roast on a Sunday, unfortunately my mother usually overcooked it,haha! I’ve never tried seasoning under the skin, will definitely have to try this out. The combination of cinnamon and cumin sounds delicious. Thanks for the recipe, yummed!

    Reply
    • Thanks Jane… I think many of us will have memories of horribly over cooked joints of meat from our childhood, I certainly do 😉 Seasoning under the skin is a great way of boosting flavour in the often flavourless breast meat, you could enfuse the butter with anything, lemon zest and thyme is one of my favourites and the butter bastes the breast at the start too keeping it lovely and moist.

      Reply

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