Chef's Recipes

Roast chicken with Russian salad

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

  • Serves 6 - 8
  • 35 mins preparation
  • 1 hr 15 mins cooking plus marinating, resting
Roast chicken with Russian salad
Roast chicken with Russian salad

"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 fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 2 free-range chickens, 1.2kg each, cut in half lengthways, wing and leg tips removed
  • For drizzling: olive oil
  • 2 lemons, halved
Spice rub
  • 1 tbsp each ground coriander and smoked paprika
  • 1 tbsp dark brown sugar
  • 2 tsp dried chilli flakes
  • 1 tsp ground cinnamon
Russian salad
  • 4 eggs
  • 3 Dutch cream potatoes (about 120gm each)
  • 1 large carrot, halved horizontally
  • 200 gm frozen peas, defrosted
  • 250 gm mayonnaise
  • 60 ml cider vinegar (¼ cup)
  • 4 golden shallots, thinly sliced
  • 1 cup loosely packed chopped dill

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.