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Quick Roast Chicken and Homemade Oven Chips with Kiev Butter

Certainly one could not eat this every day and maintain one’s girlish figure, but if the way to anyone’s heart is through the stomach, here is the road map! Succulent and flavourful chicken, crispy-on-the-outside and fluffy-on-the-inside chips, all graced with a decadent and zesty Kiev butter — this oh-so moreish treat is worth every calorie. Add sensible dark green veg to the table to temper the indulgence and go for it!

Quick Roast Chicken and Homemade Oven Chips with Kiev Butter

1 small chicken (under 4 lbs.)

For the Kiev butter

1 large garlic clove, minced
2-3 tbs. finely chopped parsley
2 tbs. lemon juice
4 oz. unsalted butter, at room temperature

For the chicken salt

cube chicken bouillon, crumbled
2 tbs. flaky sea salt
1 tsp. smoked paprika

For the chips

2 lbs. Russet potatoes (about 4 medium)
3 tbs. olive oil

First, make the Kiev butter by beating the garlic, parsley, and lemon juice into the butter along with some salt and freshly ground black pepper. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed.

Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.

For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 minutes until just cooked. Carefully drain, place on a tray and allow to cool.

Heat the oven to 425°F. Sit the chicken on a trivet or wire rack in a roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.

Put the chicken in the oven and roast for 20 minutes, then remove and turn it over so that it’s breast-side down. Return to the oven for a further 20 minutes. Remove it from the oven and turn breast-side up, then cook for a final 20 minutes until crispy and golden.

Meanwhile, put the oil in a baking tray and place in the bottom of the oven for 5 minutes as you return the chicken to the oven the first time. Toss the cooled chips with a third of the salt, then carefully place in the hot oil, turning them until completely coated. Pop them into the oven and roast for a total of 45 minutes, turning occasionally.

Remove the chicken from the oven at the end of its cooking time and leave to rest for 5-10 minutes. Cut the chicken into portions and place of a platter with slices of the butter melting over each portion. Serve with the chips and the remaining salt.

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