The Sydney Morning Herald logo
Advertisement
Good Food logo

Fast roast chicken with bread sauce and silverbeet

Jill Dupleix
Jill Dupleix

Advertisement
Speedy roast chicken with bread sauce and silverbeet.
Speedy roast chicken with bread sauce and silverbeet.Marina Oliphant

This is the midweek version of roast chicken, ready in 45 minutes.

Advertisement

Ingredients

For the chicken

  • 4 chicken marylands

  • 1 tbsp olive oil

  • 1 tsp dried oregano

  • sea salt

  • black pepper

For the bread sauce

  • 500ml milk

  • 1 onion, stuck with 6 cloves

  • 6 thyme sprigs

  • 2 garlic cloves, smashed

  • 1 bay leaf

  • 60g fresh breadcrumbs

For the silverbeet

  • 1kg silverbeet

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • 1 tbsp grated lemon zest (use a zester for long thin strips)

Method

  1. For the chicken: Heat the oven to 200C. Place chicken on a baking tray, drizzle with olive oil, scatter with oregano, salt and pepper, and bake for 40 minutes until golden and crisp-skinned.

    For the sauce: In a pan, simmer the milk, onion, thyme, garlic, and bay leaf for 20 minutes then leave to cool. Strain the milk and return it to the cleaned pan. Add the breadcrumbs and simmer for 10 minutes until thickened. Season generously with salt and pepper and serve warm or at room temperature - it will thicken further as it cools.

    For the silverbeet: Wash the silverbeet and roughly chop. Cook the stems in a small amount of simmering salted water for 10 minutes, then add the leaves and cook for 3 minutes, covered, until glossy and wilted. Drain well and toss with olive oil, lemon juice, lemon zest, salt and pepper.

    Serve the chicken on the silverbeet with the bread sauce.

    Hot tip: Home-made breadcrumbs are better than bought and they use up the stale bread, too. Either whiz stale crustless bread briefly in a food processor, or crumble it between your palms into a bowl.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jill Dupleix