Recipe | Roast chicken with spiced sausage meat

Head chef Matthew Whitfield shares his #StayAtHome recipe for roast chicken with spiced sausage meat, pan fried baby gem and herb potatoes. Serves 4.

The chicken and sausages for this recipe was sourced from Matthew's local butcher Owton's, who are currently offering a home delivery service for meat boxes and other store cupboard essentials. Shop online here.

Ingredients

Spiced Sausage Meat

• Meat from 4 sausages 
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 2 tsp ras el hanout 
• Salt & pepper 

Potatoes

• 2 Maris piper potatoes washed not peeled 
• 2 tbsp olive oil
• 2 sprigs of thyme
• Salt & pepper

Chicken

• 1 whole large chicken
• 2 tbsp olive oil
• 1 tsp ras el hanout
• Salt & pepper

Baby Gem Lettuce

• 1 whole Baby Gem
• 1 tsp olive oil
• Pinch of salt

Sauce

• 1 chicken stock cube
• 1 tsp on flour
• 500ml water

Method

Boil the potatoes for 5 mins. Drain and layer in a dish with olive oil, thyme, salt pepper. 

Remove the legs, wings and thighs from the chicken, place in a separate tray and marinade in salt, pepper, olive oil and ras el hanout.

Mix all the ingredients for the spiced sausage meat together and stuff under the skin of the chicken crown. Rub olive oil and salt on the skin and roast in the oven along with the tray of legs, wings and thighs at 200°c for 10 min. Turn down to 180°c for 20 minutes.

Cover the potatoes with foil and bake in the oven with the chicken. Remove the foil after 10 mins and return back to the oven to crisp up. 

Quarter the lettuce and roast in a pan with olive oil and salt until coloured. 

When the chicken has reached above 70°c inside. Remove from the oven and rest. Using the pan it was cooked in, add a chicken stock cube, flour and cook for 2 min. Add 500ml of water and reduce until desired consistancy. Serve.