There’s nothing better than the smell of a chicken roasting in the oven especially with lovely caramelised onions.
In todays cost conscious world, chicken is still the most affordable option for putting roast meat on the table.
This recipe from Alexina Anatole puts a tasty twist on a classic roast by accompanying the bird with an unusual kale and grapefruit salad, perfect for a midweek family dinner.
This recipe was featured in the UK on BBC Saturday Kitchen Live.
Saturday Kitchen Live is a cooking programme shown on the BBC every Saturday morning. The programme has been broadcast regularly since 2001 with different guest chefs each week.
I thoroughly enjoy Saturday kitchen and have tried many of their recipes over the years some of which I have included in my cookbook for you to try.
Roast Chicken with Beer Butter Onions and Kale Salad
For the roast chicken with beer butter shallots:
- 1 whole chicken around 1.5kg
- 150 ml IPA beer (India Pale Ale)
- 150 ml olive oil
- 2 cloves garlic crushed
- 2 tsp sea salt flakes
- 6 banana shallots 8 small banana shallots, peeled and halved lengthways
- 2 fresh thyme sprigs
- salt and freshly ground black pepper
For the dressing:
- ½ banana shallot or 1 normal shallot, very finely diced
- 30 ml white balsamic vinegar
- ¼ tsp fine sea salt
- 60 ml extra virgin olive oil
For the raw kale and grapefruit salad:
- 30 g flaked almonds
- 100 g cavolo nero stalks removed and leaves shredded
- 2 spring onions finely sliced
- 1 tsp fresh dill chopped
- ½ grapefruit peeled, segmented and finely chopped
- 40 g ricotta salata or Parmesan finely grated
- freshly ground black pepper
- Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside.
- In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme.
- Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes.
- To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine.
- Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden.
- In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots.