Restaurants›Zeke's Kitchen & Bar›Roasted Chicken Recipe

Roasted Chicken Recipe

Inspired by Zeke's Kitchen & Bar
Time2h
Serves4

Sos poul, djon djon.

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Ingredients

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For the Chicken

For the Djon Djon Sauce (Sos Poul)

Method

For the Chicken

1

Preheat and Prepare

Preheat oven to 200°C (400°F). Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.

2

Season

Rub the chicken all over (inside cavity and under the skin where possible) with 2 tsp kosher salt, 1 tsp black pepper, minced garlic, and 3 tbs olive oil. Squeeze the halved lime over the cavity and place the used lime halves and thyme sprigs inside the cavity.

3

Roast

Place the chicken breast-side up on a rack in a roasting pan. Roast in the preheated oven for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 75°C (165°F). Baste once with pan juices halfway through roasting if desired. Remove the chicken and tent loosely with foil; let rest 10–15 minutes to allow juices to redistribute. Reserve any pan juices for the sauce.

For the Djon Djon Sauce (Sos Poul)

4

Soak Djon Djon

Place dried djon djon mushrooms in a heatproof bowl and pour 500 ml hot (just-boiled) water over them. Let soak 20–30 minutes until rehydrated and the water turns dark. Strain, reserving the soaking liquid; chop the mushrooms coarsely.

5

Make base

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add diced onion and sauté 4–5 minutes until translucent. Add minced garlic and the whole Scotch bonnet (leave intact for milder heat) and cook 1 minute more. Stir in 1 tbs tomato paste and cook 1–2 minutes to deepen flavor.

6

Combine

Add the chopped rehydrated djon djon and 250 ml chicken stock plus 150–200 ml of the reserved djon djon soaking liquid (taste as you go for color and intensity). Bring to a simmer and cook 8–10 minutes to meld flavors.

7

Finish Sauce

Remove and discard the whole Scotch bonnet. Use an immersion blender to purée the sauce until mostly smooth, or transfer to a blender in batches and purée then return to the pan. Stir in reserved pan juices from the roasted chicken (about 2–3 tbs) if available, chopped parsley and scallion, 1 tbs lime juice, 1 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes, adjust seasoning and thin with more soaking liquid or stock if too thick. Keep warm.

8

Serve

Carve the rested roasted chicken and spoon the warm djon djon sauce over the chicken or serve alongside as sos poul. Garnish with extra chopped parsley or scallion if desired.