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Roast chicken gado gado

Name: Roast chicken gado gado
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: Serves 4-6
Ingredients: 750g new potatoes; 1.5kg free-range British chicken; 8 garlic cloves, unpeeled; Vegetable oil for drizzling; ½ tsp ground turmeric; 1 lemon, halved; 4 large free-range eggs; 250g green beans, tailed and roughly chopped; 2-3 red chillies, deseeded and finely sliced; 150g crunchy peanut butter; 3 tbsp soy sauce; 250ml coconut milk; 3 tbsp coconut sugar or soft light brown sugar; 2 tbsp fish sauce; 3 limes, halved; 3 large carrots, peeled into ribbons; Useful to have…; Digital probe thermometer

By: Georgina Hayden

Published: 26 Apr 19
Updated: 18 Mar 24

Southeast Asian flavours of coconut milk, fish sauce, lime and chilli combine in Georgina Hayden’s spectacular Indonesian-inspired roast chicken. She says: ”this recipe combines a traditional roast chicken with the flavours of Indonesian gado gado, giving Sunday dinner a happy twist.”

Love the heady flavours of southeast Asian cooking? Try our pot-roast chicken in Thai curry sauce with jasmine rice.

Medium
March 2019

Test kitchen approved

Serves 4-6
Hands-on time 40 min, oven time 1 hour 10 min

Love the heady flavours of southeast Asian cooking? Try our pot-roast chicken in Thai curry sauce with jasmine rice.

Dairy-free recipes

Nutrition: per serving

Calories: 664kcals
Fat: 31.7g (11.3g saturated)
Protein: 54.1g
Carbohydrates: 36.6g (16.7g sugars)
Fibre: 8.3g
Salt: 3.2g

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Ingredients

750g new potatoes
1.5kg free-range British chicken
8 garlic cloves, unpeeled
Vegetable oil for drizzling
½ tsp ground turmeric
1 lemon, halved
4 large free-range eggs
250g green beans, tailed and roughly chopped
2-3 red chillies, deseeded and finely sliced
150g crunchy peanut butter
3 tbsp soy sauce
250ml coconut milk
3 tbsp coconut sugar or soft light brown sugar
2 tbsp fish sauce
3 limes, halved
3 large carrots, peeled into ribbons

Useful to have…

Digital probe thermometer

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Method

Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in a large pan of boiling salted water for 10 minutes, or until almost cooked through. Drain, then crush slightly, either carefully with your hands or gently with a potato masher, then put in a large roasting tin (keep the pan to hand). Nestle the chicken in the middle, then scatter over four of the unpeeled garlic cloves. Drizzle everything with oil and season generously. Sprinkle over the turmeric, then finely grate over the zest from the lemon. Put the lemon halves inside the chicken cavity. Use your fingers to massage all the flavours into the chicken skin and the potatoes.
Roast the chicken/potatoes for 1 hour 10 minutes or until the chicken is just cooked through and everything is golden (it should read 72°C on a digital probe thermometer, or the juices should run clear when you push a skewer into the thigh).
Meanwhile refill the potato pan with water and bring back to the boil. Cook the eggs in the boiling water for 2 minutes, then add the beans and cook for 5 minutes more or until everything is cooked to your liking. Drain the pan, then leave to cool.

Peel and finely chop the remaining 4 garlic cloves, put a medium saucepan on a low heat, then drizzle in a little oil, add the chillies and fry for a couple of minutes until lightly golden. Stir in the peanut butter, soy sauce and coconut milk until smooth. Add the sugar and fish sauce, gently bring to a simmer, then cook on a low-medium heat for 5 minutes until you have a rich and thick dressing. Taste and tweak the seasoning if need be.
Shell the eggs, cut into wedges, then serve on a platter with the lime halves, beans and carrot ribbons. I like to serve the tray of chicken and potatoes at the table with a platter of salad and a pan/bowl of the dressing. Let everyone tuck in and make their own gado gado dinner.