Hot honey chicken with smashed potato salad and chopped salad

By Poppy O’Toole
From Saturday Kitchen

Ingredients

Chicken and Dry Brine:

• Whole chicken (backbone removed and flattened, spatchcocked): 1
• Chilli flakes: 1 tsp
• Sea salt flakes: 2 tbsp
• Sugar: 1 tsp
• Garlic cloves (grated): 2 large
• Smoked paprika: 1 tsp
• Tomato purée: 1 tbsp

Compound Butter:

• Cayenne pepper: 1 tsp
• Garlic cloves: 3
• Lemon (zest and juice): 1
• Unsalted butter: 250g/9oz
• Salt and freshly ground black pepper

Hot Honey:

• Honey: 5 tbsp
• Apple cider vinegar: 1 tsp
• Chilli flakes: 1 tsp
• Cayenne pepper: ½ tsp
• Garlic powder: ½ tsp

Smashed Crispy Potatoes:

• Maris Piper or King Edward potatoes (quartered): 8 medium
• Onion granules: 4 tsp
• Garlic granules: 4 tsp
• Smoked paprika: 4 tsp
• Italian seasoning: 4 tsp
• Mustard powder (pinch)
• Mayonnaise: 4 tbsp
• Spring onions (finely sliced): 4
• Banana shallots (finely sliced): 1
• Fresh chives (chopped, small bunch)
• Lemon (zest and juice): 1
• Vegetable oil: 100ml/3½fl oz
• Salt and freshly ground black pepper

Chopped Salad:

• Red cabbage (finely chopped): ¼
• Pomegranate (seeds removed): ½
• Cucumber (finely chopped): ½
• Spring onions (finely chopped): 2
• Yellow pepper (finely chopped): ½
• Feta cheese (crumbled): 100g/3½oz
• Fresh parsley (finely chopped, small bunch)
• Fresh mint (finely chopped, small bunch)
• Lemon (zested and juiced): 1
• Olive oil
• Salt and freshly ground black pepper

Method

1. Dry Brine:
   • In a bowl, combine the dry brine ingredients.
   • Rub the dry brine all over the chicken, including under the skin and between the flesh and the belly.
   • Transfer the chicken to the fridge, leaving it uncovered overnight.
2. Preheat and Compound Butter:
   • The next day, when you’re ready to cook, preheat the oven to 200°C (180°C Fan/Gas 6).
   • In a separate bowl, mix the compound butter ingredients until soft. Season with salt and pepper, then set aside.
3. Chicken Roasting:
   • Remove the chicken from the fridge and let it come to room temperature.
   • Rub the compound butter between the skin and flesh of the chicken.
   • Transfer the chicken to a roasting tin and roast in the oven for 40 minutes to 1 hour, depending on its size.
   • The chicken is cooked when the juices run clear with no pink traces in the thickest part of the leg (between the drumstick and thigh) when pierced with a skewer.
4. Hot Honey Glaze:
   • Prepare the hot honey by placing all the ingredients in a small saucepan.
   • Bring to a boil over medium heat, then remove from heat.
   • Slather the chicken with the hot honey every 15 minutes while it continues to roast.
5. Smashed Crispy Potatoes:
   • Boil the potatoes in heavily salted cold water for 10 minutes.
   • Drain the potatoes in a colander and let them steam dry for 10–15 minutes.
   • Preheat a baking tray in the oven (on a different shelf from the chicken).
   • Combine onion and garlic granules, smoked paprika, Italian seasoning, mustard powder, salt, and pepper in a bowl. Add oil to make a thick paste.
   • Arrange the dried potatoes on the preheated baking tray and flatten them with a glass or spatula for crispy bits.
   • Spoon the seasoning mix over the potatoes, ensuring they’re well-covered.
   • Roast for 45 minutes until crispy and golden. Flip them over and brush with remaining oil and spices.Roast for few minutes to crisp-up on the other side.
   • Transfer to a serving bowl. Add the mayonnaise, onions, shallot, half the chives and lemon zest and juice and mix.
   • Combine all the chopped salad ingredients in a large serving bowl. Mix well and season with salt and pepper.
   • Once everything is cooked, stir the mayonnaise through the potatoes.
   • Serve up, family style.