Kylie Kwong’s Radical Roast Chicken: A Celebration of Simplicity and Flavour

I remember the first time I tasted a truly spectacular roast chicken. It wasn’t in a Michelin-starred restaurant, nor was it a dish I had painstakingly crafted over days. It was at a friend’s casual Sunday lunch, and the aroma that wafted from the kitchen was nothing short of intoxicating – a symphony of herbs, garlic, and perfectly rendered chicken fat. That experience, that pure, unadulterated joy of simple ingredients elevated by thoughtful preparation, is what comes to mind every time I think of Kylie Kwong’s Radical Roast Chicken. It’s a dish that embodies her philosophy: take beautiful, quality produce and let its inherent flavours shine. This isn’t about complex techniques or exotic ingredients; it’s about respect for the food and a little bit of culinary magic.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 50 minutes (plus resting time)
• Servings: 4-6
• Yield: 1 whole roasted chicken with vegetables
• Dietary Type: Gluten-Free

Ingredients

This recipe celebrates the beautiful simplicity of fresh, quality ingredients. You’ll need:

• 1 x 1.5 kg free-range chicken
• 1/2 bunch tarragon
• 4 sprigs rosemary, roughly chopped
• 100 g unsalted butter, sliced
• 1 whole garlic head
• 10 bay leaves
• 1 tablespoon sea salt
• 2 medium carrots, peeled and cut into wedges
• 2 small sweet potatoes, peeled and cut into wedges
• 6 medium Kipfler potatoes, peeled and cut into wedges
• 5 small golden shallots, unpeeled but cut in half
• 1/3 cup extra virgin olive oil
• 1 pinch cracked white pepper
• Sourdough bread, for serving

Equipment Needed

For this straightforward yet rewarding roast, you’ll primarily need:

• A large roasting tin
• Foil
• A skewer or sharp knife for testing doneness
• A carving board

Instructions

This is where the magic truly happens, transforming humble ingredients into a feast. Follow these steps for a truly spectacular roast chicken:

1. Begin by preheating your oven to a robust 220°C (450°F). This initial high heat is crucial for achieving that wonderfully crisp skin.
2. Rinse the chicken under cold water, both inside and out. Pat it thoroughly dry with paper towels. A dry chicken is essential for crispy skin.
3. Carefully trim away any excess fat from inside and outside the chicken’s cavity. However, be sure to keep the neck, parson’s nose, and winglets intact – these add flavour and character.
4. Tuck the wing tips under the chicken. This helps to prevent them from burning and creates a more compact, attractive presentation.
5. Place the prepared chicken in your roasting tin, breast-side up.
6. Gently place the tarragon and half of the chopped rosemary inside the chicken cavity. This will infuse the meat with their fragrant aromas as it cooks.
7. This next step is key to juicy, flavourful meat: using your hands, carefully separate the skin from the meat over the breast and thighs of the chicken. Work slowly and gently to avoid tearing the skin.
8. Now, place the sliced butter between the skin and the meat, spreading it as evenly as possible under the skin. This is another crucial step for ensuring a moist and richly flavoured chicken.
9. Lightly crush the unpeeled garlic cloves and scatter them over the chicken. Add the bay leaves, sea salt, and the remaining chopped rosemary.
10. Arrange the prepared carrots, sweet potatoes, Kipfler potatoes, and golden shallots around the chicken in the roasting tin.
11. Drizzle the vegetables with the extra virgin olive oil and sprinkle with the cracked white pepper.
12. Cover the roasting dish tightly with foil. This initial period of covered roasting allows the chicken to cook through gently and the vegetables to begin softening without the skin browning too quickly. Roast for 35 minutes.
13. After 35 minutes, remove the roasting dish from the oven. Lower the oven temperature to 180°C (350°F).
14. Take off the foil. This is where the skin will begin to crisp and brown beautifully. Bake for a further 20 minutes, or until the chicken is just cooked through and the vegetables are tender.
15. To test if the chicken is cooked, insert a skewer into the thickest part of the thigh and press against the meat. It is ready when the juices run clear. The skin should be beautifully crisp and lightly browned.
16. Remove the chicken from the oven. Cover it loosely with foil and let it rest in a warm place for 10 minutes. Resting is non-negotiable for a succulent chicken; it allows the juices to redistribute throughout the meat.
17. Finally, remove the chicken from the tin and serve immediately with the delicious roast vegetables and some crusty sourdough bread for mopping up any residual juices.

Expert Tips & Tricks

To elevate your roast chicken experience even further, consider these chef-inspired insights:

• Room Temperature is Key: For an even cook, ensure your chicken is at room temperature for at least 30 minutes (but no more than an hour) before roasting. This helps the meat cook more uniformly.
• Herb Power: Don’t be afraid to be generous with your herbs. If you have extra rosemary or tarragon, you can tuck a few more sprigs into the cavity or scatter them around the vegetables.
• Potato Perfection: The Kipfler potatoes are fantastic for their creamy texture and ability to hold their shape. If you can’t find them, Yukon Golds or desiree potatoes would also work well, though you might need to adjust their cooking time slightly.
• Garlic’s Embrace: Crushing the garlic cloves, rather than mincing or leaving them whole, allows their flavour to mellow and infuse the dish more gently.
• Resting is Crucial: Resist the temptation to carve the chicken immediately after it comes out of the oven. The 10-minute rest is essential for a juicy, tender bird.

Serving & Storage Suggestions

This roast chicken is a magnificent centerpiece for a Sunday lunch or a special weeknight meal. Serve it family-style, with the chicken carved and arranged on a platter alongside the glistening roasted vegetables. The crusty sourdough bread is perfect for soaking up the incredible pan juices – a true delicacy!

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavour of the chicken often improves after a day, making it excellent for sandwiches, salads, or pasta dishes. To reheat, gently warm the chicken and vegetables in a moderate oven (around 160°C/325°F) until heated through.

Nutritional Information

Please note that nutritional values are approximate and can vary based on ingredient specifics and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1306 kcal	N/A
Calories from Fat	855 kcal	N/A
Total Fat	95 g	146%
Saturated Fat	31.6 g	157%
Cholesterol	335 mg	111%
Sodium	2086.1 mg	86%
Total Carbohydrate	37.2 g	12%
Dietary Fiber	5.5 g	22%
Sugars	5.5 g	21%
Protein	73.8 g	147%

Variations & Substitutions

While this recipe shines in its simplicity, here are a few ideas for personalization:

• Herb Swap: If tarragon isn’t readily available, you could substitute it with fresh thyme or a mix of parsley and chives.
• Root Vegetable Medley: Feel free to experiment with other seasonal root vegetables such as parsnips, celeriac, or even chunks of pumpkin.
• Citrus Infusion: For an extra layer of brightness, you could place a halved lemon inside the chicken cavity along with the herbs.

FAQs

Q: Why is it important to keep the chicken skin dry before roasting?
A: A dry surface allows the heat to crisp the skin more effectively, leading to that desirable golden-brown, crunchy texture.

Q: Can I prepare some elements of this recipe ahead of time?
A: You can peel and cut the vegetables a few hours in advance and store them in water in the refrigerator. Pat them dry thoroughly before adding them to the roasting tin.

Q: My oven tends to run hot. Should I adjust the temperature?
A: It’s always a good idea to know your oven. If it runs hot, you might consider reducing the initial temperature by 10-15°C or checking the chicken slightly earlier.

Q: What does “parson’s nose” refer to on a chicken?
A: The “parson’s nose” is the fleshy, fatty appendage at the tail end of the chicken. While not always eaten, keeping it on can add flavour to the roasting process.

Q: How can I ensure the butter stays evenly distributed under the skin?
A: Gently work your fingers between the skin and the meat, creating a pocket. Then, carefully slide the butter slices in, trying to spread them out as much as possible.

Final Thoughts

Kylie Kwong’s Radical Roast Chicken is more than just a recipe; it’s an invitation to slow down, appreciate good food, and create something truly special with minimal fuss. The resulting chicken is succulent, flavourful, and comforting, while the roasted vegetables are tender and sweet, infused with the delicious essence of the chicken and herbs. Serve this with a crisp green salad and a glass of your favourite white wine, and you have a meal that’s both elegant and utterly satisfying. I encourage you to try this recipe, to experience the joy of simple ingredients coming together so beautifully. Let me know how it turns out – I’m always eager to hear about your culinary adventures!