Curtis Stone’s delicious roast chicken with mashed potatoes and brussels sprouts is a winner. Served with a rich gravy, this dish will be a new family favourite.
Serves66, with leftovers
Cook time55 mins55 minutes
Prep time20 mins20 minutes, + 15 mins resting time
with leftovers
+ 15 mins resting time
Ingredients
1/4 cup (60ml) vegetable oil
2 tsp soy sauce
2 tsp chopped thyme
1 Coles Australian RSPCA Approved Whole Chicken (about 1.8kg)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C (200°C fan-forced). In a small bowl, whisk the oil, soy sauce and thyme until well combined. Place chicken in a greased ovenproof frying pan and brush all over with the soy sauce mixture. Season with salt and pepper. Roast the chicken for 50 mins or until cooked through and an instant-read thermometer registers 74°C when inserted into thickest part of thigh. Transfer the chicken to a carving board and set aside for 15 mins to rest. Pour off fat from the pan and discard, reserving any browned bits in bottom of pan.
Step 2
In a small bowl, stir flour and butter until a smooth paste forms. Place the pan over high heat for 30 secs. Add the stock and bring to a simmer, stirring with a flat-edged spatula to scrape up the browned bits from base of pan. Simmer for 2 mins. Whisk in the flour mixture and simmer, whisking often, for 2 mins or until mixture thickens and is smooth. Season gravy and cover to keep warm.
Step 3
While the chicken is cooking, make the loaded mashed potatoes by placing potatoes in a large saucepan. Pour over enough cold water to cover. Season with salt and bring to a simmer over medium heat. Cook for 35-40 mins or until tender (a small knife should easily pierce the potatoes). Drain potatoes and set aside for 5 mins to cool. Peel the potatoes and discard the skins. (Alternatively, leave the skins on.) Return the potatoes to the saucepan.
Step 4
Heat a small frying pan over medium-high heat. Add the bacon and cook, turning, for 5 mins or until golden and crisp. Cool slightly. Finely chop.
Step 5
Using a potato masher or fork, mash the potatoes until smooth. Stir butter into potatoes until melted. Add the milk and stir until well combined. Stir in the cheddar, sour cream, chives and bacon.
Step 6
Serve the chicken with the brussels sprouts, mashed potatoes and gravy.
0:00
Now, if I was a potato, I would be quite offended if you called me a side dish because quite often
0:04
the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,
0:10
a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with
0:16
great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose
0:23
the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy
0:30
baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's
0:35
starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really
0:40
well. Peel and slice your potato into slices about this thick. We start with thickened cream and some
0:46
milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this
0:52
potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice
0:58
big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going
1:02
to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it
1:07
down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,
1:13
pour over a thin layer of that cream mixture. In between layers, kind of push down on those
1:19
potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese
1:24
and the cream is so that it cooks nice and evenly, and when you cut through it later on,
1:28
that cheese will be beautifully dispersed all the way through. As you get towards the top,
1:32
you can start making these just a little prettier. Knowing that these first couple of layers are the
1:38
ones that people are going to see. 180 degrees for about an hour, don't cover it just straight
1:43
in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.
1:50
What could you serve this with? Anything. You could serve it with a piece of grilled fish. You
1:54
could serve it with some roast beef. That's the great thing about potatoes. They make everything
1:58
more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.
2:08
My next potato of choice is the brush potato. Now this is kind of a baked potato, the hasselback,
2:13
but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's
2:19
what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off
2:24
just a little bit. Cut through the potato, but not all the way through. So here's the trick.
2:28
You get yourself a couple of wooden spoons. Put one on either side, and then you can just
2:32
cut straight on through about a centimetre apart from each other. The last little slice, don't go
2:37
all the way to the bottom. Just cut into it just a little. You can see how it's going to open up
2:42
as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.
Curtis Stone’s roast chicken with loaded mashed potatoes and gravy
Serves66, with leftovers
Cook time55 mins55 minutes
Prep time20 mins20 minutes, + 15 mins resting time
with leftovers
+ 15 mins resting time
Ingredients
1/4 cup (60ml) vegetable oil
2 tsp soy sauce
2 tsp chopped thyme
1 Coles Australian RSPCA Approved Whole Chicken (about 1.8kg)
1 1/2 tbs plain flour
25g butter, at room temperature
1 cup (250ml) salt-reduced chicken stock
Steamed brussels sprouts, to serve
Loaded mashed potatoes
1kg Spud Lite potatoes
3 rashers shortcut bacon
100g butter, chilled, chopped
1/2 cup (125ml) milk, warmed
3/4 cup (90g) grated tasty cheddar
1/2 cup (120g) sour cream
1 tbs finely chopped chives
Description
Curtis Stone’s delicious roast chicken with mashed potatoes and brussels sprouts is a winner. Served with a rich gravy, this dish will be a new family favourite.
Method
Step 1
Preheat oven to 220°C (200°C fan-forced). In a small bowl, whisk the oil, soy sauce and thyme until well combined. Place chicken in a greased ovenproof frying pan and brush all over with the soy sauce mixture. Season with salt and pepper. Roast the chicken for 50 mins or until cooked through and an instant-read thermometer registers 74°C when inserted into thickest part of thigh. Transfer the chicken to a carving board and set aside for 15 mins to rest. Pour off fat from the pan and discard, reserving any browned bits in bottom of pan.
Step 2
In a small bowl, stir flour and butter until a smooth paste forms. Place the pan over high heat for 30 secs. Add the stock and bring to a simmer, stirring with a flat-edged spatula to scrape up the browned bits from base of pan. Simmer for 2 mins. Whisk in the flour mixture and simmer, whisking often, for 2 mins or until mixture thickens and is smooth. Season gravy and cover to keep warm.
Step 3
While the chicken is cooking, make the loaded mashed potatoes by placing potatoes in a large saucepan. Pour over enough cold water to cover. Season with salt and bring to a simmer over medium heat. Cook for 35-40 mins or until tender (a small knife should easily pierce the potatoes). Drain potatoes and set aside for 5 mins to cool. Peel the potatoes and discard the skins. (Alternatively, leave the skins on.) Return the potatoes to the saucepan.
Step 4
Heat a small frying pan over medium-high heat. Add the bacon and cook, turning, for 5 mins or until golden and crisp. Cool slightly. Finely chop.
Step 5
Using a potato masher or fork, mash the potatoes until smooth. Stir butter into potatoes until melted. Add the milk and stir until well combined. Stir in the cheddar, sour cream, chives and bacon.
Step 6
Serve the chicken with the brussels sprouts, mashed potatoes and gravy.
