The idea for this recipe came about when I was craving fried chicken but wanted something a bit healthier, plus I didn't really want to deal with the fuss of deep-frying. This marinade gives full-flavoured, golden chicken with a bit of crunch to the skin. You can certainly make this last minute, but marinating for longer (ideally overnight) will really improve the flavour.
1.7kg free-range chicken, cut into 10 pieces
2 1/2 tbsp cornflour or potato starch (check cornflour is gluten-free if required)
12 medium to large kipfler potatoes
1/2 bunch flat-leaf parsley, picked and finely chopped
2 garlic cloves, very finely grated
1 tbsp organic vegetable bouillon powder
1 tbsp brown sugar
1 tbsp salt flakes
1 1/2 tsp turmeric powder
2 1/2 tbsp malt vinegar
45ml extra virgin olive oil
1. Combine the marinade ingredients in a large bowl. Add the chicken pieces and thoroughly coat. Marinate overnight if possible or for as long as you can.
2. Preheat the oven to 180 degrees fan-forced or 200 degrees conventional.
3. Mix the cornflour into the marinade until combined, coating the chicken thoroughly.
4. Spread the chicken pieces out on a lined baking tray, roast for 45 minutes and then rest for five minutes.
5. Meanwhile, cook the kipflers in heavily salted water until tender. Peel the skins off while still warm and toss through the chicken juices along with the parsley. Serve the chicken and potatoes piled on a board or platter.
1. Take the marinated chicken out of the fridge an hour before cooking. This will help it cook more efficiently and you'll get a better result.
2. Look for firm new season kipflers or Dutch creams.
3. To peel the potatoes while still hot, hold them in a couple of layers of paper towel or wear two pairs of disposable gloves and simply peel away the skins with a paring knife.