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Satay chicken with spring onion roasties recipe

38 ratings

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

Serves 6
15 mins to prepare and 45 mins to cook
628 calories / serving
Freezable
Dairy-free

Ingredients

1kg pack skin-on and bone-in chicken thighs
1.25kg Maris Piper potatoes, peeled and halved, or quartered if large
4 tbsp vegetable oil
4 spring onions, finely sliced

To serve

coriander leaves
sliced red chilli

For the satay sauce

4 tbsp smooth peanut butter
200g tin coconut milk
2 tbsp reduced-salt soy sauce
2 limes, 1 juiced, 1 cut into wedges
1 tbsp clear honey
2 tsp mild curry powder

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
2620kj
628kcal 31%
Fat
40g 57%
Saturates
13g 65%
Sugars
5g 6%
Salt
0.9g 14%

of the reference intake
Carbohydrate 39g Protein 26g Fibre 4.6g

Method

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.