Roast Chicken with Potato Salad

Instructions

1. Prepare the Chicken

   5 min hands-on

   • Spatchcock the chicken by cutting along both sides of the spine using kitchen shears.
   • Remove the spine, flip the chicken breast-side up, and press down on the breastbone to flatten it.

2. Brine the Chicken

   2 min hands-on480 min waiting

   • Pour the brine from the jar of pickles into a large bowl and add water.
   • Stir in salt until dissolved and submerge the chicken in the brine.
   • Cover and refrigerate for 8 to 24 hours. Reserve the pickles.

3. Toast and Grind Spices

   5 min hands-on

   • Heat a dry pan over medium heat and toast fennel and coriander seeds until aromatic.
   • Grind the seeds coarsely and mix with paprika and olive oil to create a spice rub.

4. Preheat the Oven

   15 min waiting

   • Preheat your oven to 220°C (428°F).

5. Prepare the Chicken for Roasting

   5 min hands-on

   • Remove the chicken from the brine and pat dry with paper towels.
   • Rub the spice mixture evenly over the chicken.

6. Prepare the Roasting Pan

   5 min hands-on

   • Cut the garlic bulb in half and trim the Welsh onions.
   • Arrange garlic and onions in a roasting pan and place the chicken on top.

7. Roast the Chicken

   2 min hands-on72 min waiting

   • Roast the chicken in the oven for 40-45 minutes until the internal temperature is 75°C (165°F).
   • Let the chicken rest for 30 minutes after roasting.

8. Cook the Potatoes

   2 min hands-on20 min waiting

   • Place potatoes in a pot and cover with cold water.
   • Season with salt, bring to a boil, then simmer until tender.
   • Drain and let cool slightly.

9. Assemble the Potato Salad

   5 min hands-on

   • Chop half of the reserved pickles, Welsh onions, and raw onion finely.
   • Add to a bowl with sliced cabbage and diced potatoes.
   • Stir in dill, sour cream, lemon zest, and lemon juice.
   • Season with salt and pepper, and add pickle brine for extra tang.

10. Serve

    5 min hands-on

    • Carve the roasted chicken and serve with potato salad.
    • Garnish with remaining pickles and lemon wedges. Add roasted garlic and Welsh onions.
    • Cooking tips:
    • Ensure the chicken is fully submerged in the brine for consistent seasoning.
    • Toasting the spices enhances their aroma and flavor.
    • Resting the chicken after roasting allows the juices to redistribute.
    • Mash some potatoes slightly for a creamy salad texture.
    • Adjust sour cream and lemon juice to balance creaminess and acidity.