You should receive an email shortly.
Please log in to add this recipe
Go to binder
Chicken satay is a takeaway favourite and this easy version serves 6 and is on the table in an hour. Use a large roasting tin on the hob to get crispy chicken skin then finish off by roasting in the oven, chuck in the potatoes with half an hour to go then finish by scattering with coriander and chilli. See method
of the reference intake
Preheat the oven to gas 7, 220°C, fan 200°C. Mix the satay sauce ingredients in a bowl to combine. Put the chicken, skin-side up, in a roasting tin and coat in the sauce. Roast for 45 mins, basting once, until the skin is crisp and the chicken is tender. Cover loosely with foil and rest for 10-15 mins.
Meanwhile, simmer the potatoes in a pan of boiling water for 10 mins. Drain, then leave for a few mins in the colander. Put the oil in a shallow roasting tray and pop in the oven for 5-10 mins until very hot.
Remove the tray from the oven and add the potatoes, spacing apart and basting in the oil; season. Cook above the chicken for 30-35 mins, turning halfway, until golden brown. Stir in most of the spring onions for the last 5 mins.
Spoon the potatoes into a serving dish and scatter over the reserved spring onions. Serve the chicken scattered with coriander and chilli, if using, with lime wedges alongside.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Before you comment please read our community guidelines.