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Ottolenghi’s Roast Chicken with Cabbage and Soy Butter
Introduction from SIMPLE TOO
There are many ways to make cabbage delicious but it’s hard to improve on butter. The result of adding nearly half a pack to the roasting tin is the equivalent of liquid gold. Embrace it! Embrace, too, the spatchcocking of the chicken. You can either ask your butcher to do it for you or look online for tips. It takes less than five minutes and the time is more than made up for by how quickly and evenly the chicken then roasts. Serve this with plenty of steamed rice.
Ingredients
Method
Preheat the oven to 220°C.
Put the cabbage, garlic, spring onions, stock and ginger in a large roasting tin. Season the chicken all over with 1 teaspoon of salt and 1½ teaspoons of white pepper and sit it on top of the cabbage. Drizzle with the oil and roast for 30 minutes.
Remove the chicken from the oven and stir the butter and soy sauce into the tray juices until melted, then use the mixture to baste the cabbage. Return to the oven for another 15 minutes, until the chicken is golden and cooked through and the cabbage is tender and caramelised.
Squeeze out the garlic cloves, mix into the sauce and serve.
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