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Winner Winner Chicken Dinner

  • Chicken
Time2 Hours Time4 TimeEuropean
Winner Winner Chicken Dinner

Winner Winner Chicken Dinner on the bird, Garlic Butter on the spuds… this cosy celebratory spread is a guaranteed treat for everyone around the table. A corker of a meal with bold, brazen flavours bringing some real festive pow.

ingredients

  • 1 large whole chicken
  • 2 tbsp Winner Winner Chicken Dinner
  • 750g Maris Piper or King Edward potatoes
  • 2 tbs Garlic Butter
  • 500g heritage carrots
  • 1 tbsp Fools Gold
  • 500g Brussels sprouts
  • 150g cooked chestnuts, roughly chopped (optional)
  • 100g smoked bacon lardons or streaky bacon, chopped
  • 1 tbsp butter or olive oil
  • Salt & black pepper to taste
  • Cumberland sausages
  • Streaky bacon
    (Or use ready wrapped pigs in blankets)

Buy the items

Winner Winner Chicken Dinner
Winner Winner Chicken Dinner
220g £8.99
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A Jar of Garlic Butter Seasoning
Garlic Butter Seasoning
200g £8.99
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Fool's Gold Rub
Fool's Gold Rub
230g £8.99
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Red House BBQ Sauce
Red House BBQ Sauce
300ml £5.50
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Directions

  1. Preheat the oven to to 190°C
  2. Prep the chicken - place in a baking tray, drizzle with oil and use your hands to rub in the Fool’s Gold seasoning - be sure to fill every nook and cranny of the chook! Place in the oven to cook (around 1.5 hours) until golden on the outside and the juices run clear.
  3. Heat some salted water in a pan until boiling and add the potatoes. Par boil for 5-10 minutes, then use a colander to drain (allowing to cool will give you crispier spuds). Season generously with Garlic Butter. 
  4. Preheat a baking tray with a good glug of oil. Tip the potatoes into the hot oil and cook until crispy (around 45 minutes)
  5. Place the carrots in a baking dish, drizzle with oil, add the Fool’s Gold seasoning, muddle together and place in the hot oven with the potatoes and chicken to cook for around 30-40 minutes until glistening on the outside and soft on the inside. 
  6. For the sprouts: Add the oil or butter to a large pan over medium heat. Toss in the bacon and cook until golden and crispy, push to the side of the pan and add the sprouts, stirring well to coat in the bacon fat. Cook for 5-6 minutes, then add the chestnuts if using, cooking for 2 minutes more until slightly toasted. Season with salt and pepper. 
  7. For the sausages: Wrap the sausages in bacon and place in a hot pan with some oil, cook until browned on each side then add the Red House BBQ sauce, moving the sausages around in the pan to coat thoroughly. 
  8. Grab a platter, plate everything up whilst still warm and serve in the middle of the table.

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