Crispy Roast Chicken with Jersey Royals & Watercress Stuffing

Name: Crispy Roast Chicken with Jersey Royals & Watercress Stuffing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 whole chicken; 1 1/2 kg Jersey Royals; 1 large leek, finely chopped; 2 cloves garlic; 100 g watercress, roughly chopped; 1 lemon, zested and halved; 1 small handful thyme sprigs and thyme leaves; 1 small handful sage, finely chopped; 250 g fresh sourdough or farmhouse breadcrumbs; 40 g Parmesan, finely grated; 2 eggs, beaten; 25 g butter, plus extra for the dish; 2 tbsp olive oil, plus extra for drizzling and roasting; 150 ml white wine, plus a splash; 400 ml chicken stock; 2-3 tsp cornflour mixed with 1 tbsp water; 1 tbsp fine sea salt

This elegant roast chicken dinner pairs crisp golden skin with buttery Jersey Royals and a savory watercress stuffing. It is a beautiful centerpiece for Sunday lunch or a holiday table, with plenty of pan juices for a light homemade gravy.

Servings4 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1
Jersey Royals
0.5 kg
large leek, finely chopped
1
garlic
2 cloves
watercress, roughly chopped
100 g
lemon, zested and halved
1
thyme sprigs and thyme leaves
1 small handful
sage, finely chopped
1 small handful
fresh sourdough or farmhouse breadcrumbs
250 g
Parmesan, finely grated
40 g
eggs, beaten
2
butter, plus extra for the dish
25 g
olive oil, plus extra for drizzling and roasting
2 tbsp
white wine, plus a splash
150 ml
chicken stock
400 ml
cornflour mixed with 1 tbsp water
2 tsp
fine sea salt
1 tbsp

Step-by-Step Instructions

The night before cooking, remove the chicken from its packaging and pat it completely dry with paper towels. Rub the sea salt all over the skin and inside the cavity, then place the chicken on a tray or in a baking dish. Refrigerate uncovered overnight to help the skin dry out and roast up extra crisp.

The next day, take the chicken out of the fridge 30-45 minutes before roasting. Meanwhile, melt the butter in a frying pan over medium heat, add the olive oil, and cook the leek for about 8 minutes until soft. Stir in the garlic, white wine, thyme leaves, and sage, then simmer until most of the liquid has cooked away. Season lightly and leave the mixture to cool for a few minutes.

Butter a baking dish. In a large bowl, combine the breadcrumbs, Parmesan, beaten eggs, and chopped watercress. Season, add the lemon zest and a squeeze of lemon juice, then fold in the cooled leek mixture. Spoon the stuffing into the dish, drizzle lightly with oil, and cover with foil.

Heat the oven to 220C/200C fan/gas 7. Put the Jersey Royals in a large roasting tray, drizzle with oil, season, and toss well. Pat the chicken dry once more, rub the skin with a little oil, and season with black pepper. Place the chicken in the center of the tray, tuck the lemon halves and thyme sprigs into the cavity, and roast for 30 minutes.