Steamed pancakes, garnishes and dipping sauce – Jamie Oliver’s hoisin roast chicken makes a delicious family feast.
TOTAL 1 HOUR 30 MINUTES
1 x 1.5kg free-range whole chicken
8 tablespoons hoisin sauce
4 fresh mixed-colour chillies
1 bunch of spring onions
1 punnet of cress
30 Chinese pancakes
1. Preheat the oven to 180C. Sit the chicken in a snug-fitting roasting tray. Pull up the skin at the tip of the breasts and use a spatula to gently separate the skin down the breast meat, then pour 2 tablespoons of hoisin sauce into each side, smoothing it out as you go. Secure the skin with a cocktail stick. Rub the chicken all over with a pinch of sea salt and black pepper and 1 tablespoon of olive oil. Halve the clementine and 1 chilli, chop off 5cm of green spring onion tops, and place in the chicken cavity. Roast for 1 hour 20 minutes, or until golden and cooked through.
2. Meanwhile, trim the remaining spring onions, then finely slice lengthways with the remaining chillies and put into a bowl of cold water to curl up. Matchstick the cucumber. Snip the cress. Steam the pancakes according to the packet instructions (or, if you’re feeling adventurous and want to make your own from scratch, check out the recipe at jamieoliver.com/chinesepancakes). Remove the hoisin roast chicken to a platter, mix any lovely tray juices with the remaining hoisin for dipping, then serve with the pancakes and garnishes, and let everyone dig in.
ENERGY 475kcal FAT 20.6g SAT FAT 4.8g PROTEIN 38.7g CARBS 33g SUGARS 4.3g SALT 0.6g FIBRE 2.4g
Now buy Jamie’s book!
Our recipes are from 7 Ways: Easy Ideas For Every Day of the Week by Jamie Oliver, which will be published by Michael Joseph on 20 August, price £26, available from all good bookshops. His new TV series, Jamie: Keep Cooking Family Favourites, will air on Channel 4 at 8pm from Monday 17 August.