Maryland chicken
By Sarah Cook
Contains pork – recipe is for non-Muslims only
This Southern-spiced roast chicken dish is served with buttery mashed sweet potatoes with a secret ingredient – banana
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Prep:25 mins
Cook:1 hrs 10 mins
- Serves 5
- Easy
Nutrition per serving
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kcal 685
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fat 25g
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saturates 7g
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carbs 66g
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sugars 38g
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fibre 7g
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protein 49g
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salt 3.6g
Ingredients
- 1 whole chicken, about 1.8kg
- 2 tbsp paprika
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp English mustard powder
- 1 tsp cayenne
- 1 tsp caster sugar
- 1 tsp ground black pepper
- 1-2 tbsp sunflower oil
- 1kg sweet potatoes
- 1 large banana, unpeeled
- 50g butter
- 100ml milk
- Creamed corn & bacon (recipe in 'goes well with', right)
Method
Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try to grind the oregano finely so that it doesn’t burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).
