Tom Kerridge's Juiciest Whole BBQ-Roasted Chicken
By M&S Food
Published on 30 January 2024
Bring summer to your Sunday roast with this smoky, one-pan roast chicken and potato recipe from Tom Kerridge, exclusively created with M&S. Using M&S oak-smoked BBQ seasoning with tangy smokehouse sauce guarantees smoky flavours even if it’s raining outside. Serve with fresh iceberg lettuce wedges and sweet British peas dressed with zingy buttermilk dressing for a super simple side that will become a staple. Looking for more chicken recipes? Look no further.
Time and servings
1 hr 25 minsTotal time
5Servings
10 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 1kg baby jersey royal new potatoes
- 2 tbsp olive oil
- 1 Oakham Gold extra-large whole chicken
- 40g pack oak-smoked BBQ seasoning with tangy smokehouse sauce
- 1½ iceberg lettuce, cut into 5 wedges
- 150g frozen peas
- 150ml buttermilk ranch dressing, to serve
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Spread the potatoes over the bottom of a roasting tray, drizzle with 1 tbsp oil and season with salt. Set the chicken on top and drizzle with remaining oil. Season the chicken, then sprinkle with the oak-smoked BBQ seasoning, reserving the sauce for step 5.Step 2
Roast the chicken and potatoes on the middle shelf of the oven for 1 hr, or until the chicken is golden brown and cooked through, turning the tray halfway through cooking time.Step 3
Meanwhile, put the lettuce wedges onto a serving platter. Pour a little warm water over the peas to defrost them, then drain. Scatter the peas over the lettuce on the platter.Step 4
Remove the chicken from the oven. Brush all over with the juices from the bottom of the tin, then brush with the tangy smokehouse sauce until evenly coated. Leave to rest for 10-15 mins.Step 5
Drizzle the buttermilk ranch dressing over the lettuce and peas, then serve with the chicken and potatoes.