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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Split the baby chicken from the breast (spatchcock).
Mix salt, white pepper, Cajun powder, garlic granules, pepper, and olive oil for the marinade. Coat both sides of the chicken.
Sear the chicken for about 4 minutes on each side until golden, or place in the oven at 180°C for about 15 minutes.
Sauté diced red onion, shallot, garlic cloves, rosemary, and thyme in a pot until fragrant.
Add double cream and peppercorns. Simmer gently until the sauce thickens.
Pour the sauce over the chicken. Cover with foil or a lid. Cook for another 15 minutes, basting occasionally, until fully cooked.
Boil potatoes in chicken stock until tender. Drain and fluff with a bit of flour.
Roast in a hot tray with butter and vegetable oil. Halfway through, add rosemary, garlic, and shallots. Roast for about 40 minutes until crispy.
Serve the chicken with crispy potatoes, steamed broccolini, and honey-glazed carrots.
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Spatchcocking the chicken helps it cook more evenly and quickly.
For extra crispy potatoes, ensure they are well fluffed before roasting.
Can I use a different type of cream?
Yes, you can substitute double cream with heavy cream if needed.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the juices run clear and the internal temperature reaches 165°F (74°C).
Can I prepare the marinade in advance?
Yes, you can prepare the marinade a day in advance and store it in the refrigerator.
What can I use instead of Cajun powder?
You can substitute Cajun powder with a mix of paprika, cayenne, garlic powder, and onion powder.
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