Chefs' Recipes

Roast chicken with Russian salad

Australian Gourmet Traveller recipe for roast chicken with Russian salad from Peasant restaurant in Brisbane.
Roast chicken with Russian salad

Roast chicken with Russian salad

Ben Dearnley
6 - 8
35M
1H 15M
1H 50M

“I love the combination of spice-coated roast chicken and creamy potato salad at Peasant in Brisbane. Please would you ask them for the recipe?”

Marie Wilson, Toowoomba, Qld

REQUEST A RECIPE

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Spice rub
Russian salad

Method

Main

1.For spice rub, combine ingredients in a bowl with 1 tbsp sea salt. Rub over chicken, place in a non-reactive container, cover with plastic wrap and refrigerate overnight to marinate.
2.For Russian salad, cook eggs in a saucepan of boiling water until soft-boiled (6-7 minutes). Cool under running water, peel, quarter and set aside. Scrub potatoes, place in a saucepan of cold salted water, bring to the boil and cook until tender (15-17 minutes), cool, peel and cut into 1.5cm dice. Cook carrot in a saucepan of boiling salted water until just tender (10-12 minutes), cool and cut into 1.5cm pieces. Blanch peas in a saucepan of boiling salted water until bright green (1 minute), refresh and drain. Combine mayonnaise and vinegar in a large bowl, season to taste and stir until smooth. Add all ingredients and toss to combine.
3.Preheat oven to 200C. Heat a char-grill pan (or barbecue) over medium-high heat, drizzle chicken with a little oil and grill, turning occasionally, until charred (8-10 minutes). Transfer to a baking tray and roast until cooked through (30-35 minutes). Cover loosely with foil and rest for 10 minutes. Cut each chicken into quarters, season to taste, squeeze over lemon and serve with warm salad.

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