Shaka's Beach Bar & Grill's Catering Menu Recipe

Method

1
Prep the chicken
Preheat oven to 200°C (400°F). Pat the chicken dry inside and out with paper towels. Season the cavity with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Quarter the lemon and place inside the cavity along with a few sprigs of thyme if available.
2
Herb butter
In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic (6 cloves), 1 tablespoon olive oil, and 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until smooth.
3
Butter under skin
Gently separate the skin from the breast meat with your fingers, creating pockets. Rub about two-thirds of the herb butter directly under the skin over both breasts and down the thighs. Rub the remaining butter all over the outside of the chicken; tie the legs together with kitchen twine and tuck the wing tips under the body.
4
Roast
Place the chicken on a roasting rack set in a roasting pan breast-side up. Brush with 1 tablespoon olive oil. Roast in the preheated oven for 50–65 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 74°C (165°F) and the juices run clear. Baste once with pan juices halfway through cooking.
5
Rest
Remove the chicken from the oven, transfer to a cutting board, and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute. Reserve pan drippings for the pan sauce (measure approximately 30 ml).

6
Cook potatoes
Place prepared potatoes in a large pot and cover with cold water by 2 cm. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.
7
Warm dairy
While potatoes cook, warm the milk and cream with the minced garlic (3 cloves) and butter in a small saucepan over low heat until the butter melts and the garlic softens—do not boil. This infuses the dairy with garlic flavor.
8
Mash and finish
Drain potatoes well and return to the pot over low heat for 1 minute to evaporate excess moisture. Mash potatoes with a potato masher or ricer. Gradually stir in the warm garlic-infused milk and butter mixture until you reach a smooth, creamy consistency. Stir in chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning.

9
Prep and toss
Preheat oven to 220°C (430°F) or raise the chicken oven temperature if you need to finish vegetables at higher heat once the chicken is resting. On a large rimmed baking sheet, toss carrots, broccolini, red pepper, and zucchini with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon zest until evenly coated.
10
Roast
Spread vegetables in an even layer and roast for 18–22 minutes, turning once halfway through, until carrots are tender and broccolini has light browning at the tips. If roasting at the same time as the chicken, you can add vegetables during the chicken's last 25 minutes at 200°C (400°F), adjusting time as needed.
11
Finish
Remove from oven, check seasoning, and adjust salt and pepper. Keep warm until serving.

12
Deglaze
After removing the roasted chicken, place the roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Add 150 ml white wine or chicken stock and scrape up browned bits with a wooden spoon. Simmer until reduced by about half, 3–5 minutes.
13
Finish sauce
Whisk in reserved pan drippings (about 30 ml) and then remove from heat. Whisk in cold cubed butter 1 piece at a time to emulsify the sauce. Stir in fresh thyme leaves, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste. Strain if desired for a smooth sauce.
14
Serve
Carve the rested chicken and spoon pan sauce over the slices. Serve alongside mashed potatoes and roasted vegetables.