Hey everyone,
We’re deep into winter now—days peppered with ominous, low-lying clouds and a chill you can’t seem to escape. At this point, a little break from January’s health resolutions is a welcome reprieve. Balance is key. This week, I’ve got both sides covered: a beautifully healthy one-pan roasted chicken and potatoes, and a gooey, chocolate-studded doughnut bread pudding, flavoured with a hint of Horlicks (aka malted milk powder, if you like it as much as I do).
This week, I want to teach you how to nail perfect, juicy, seasoned chicken.
There’s a lot to love about this weeks dish—a golden, juicy protein, perfectly seasoned potatoes, sticky chickeny sauce that practically makes itself—all roasted together in one dish
Pre-marinated chicken from the shops is delicious for a reason—it’s all about simple techniques, and don’t worry, this won’t take tons of time. My marinade of choice: yoghurt, salt, and flavourings (citrus here as its in season). The lactic acid in yoghurt gently tenderises the protein fibres of the chicken, while salt helps the meat retain its moisture. The citrus, aside from adding brightness, also helps the seasoning penetrate deeper. We then rinse the chicken and roast it over lemony potatoes.
As it cooks, the potatoes drink up every bit of those golden, chickeny drippings, turning soft and saucy. The chicken skin crisps into a beautiful, golden patina. If you want to turn this into a Sunday roast, simply double the potatoes, grab a whole spatchcock chicken, and roast the whole thing breast-side up over the potatoes in one go. (See the notes at the end of the recipe for adaptations.)
And then, the pudding. A little cold-weather classic, perfect for brightening up a wet day. We lightly toast the doughnuts until golden brown and crisp, then drench them in a silky custard with generous amounts of vanilla and a touch of sugar—because the best puddings are just sweet enough. The caramelised doughnuts soak up the custard before being finished with a drizzle of melted butter and a dusting of brown sugar. A trip through the oven on a low heat sees it bake into a golden, crispy crust with a soufflé-like custard interior. Served with ice-cold cream or custard, it’s the kind of dessert that makes winter feel a little more bearable.
Happy cooking, and I hope you have a great week.
Jess x
