American pecan pies
Our favourite American dessert, perfected with a little kick of bourbon cream on the side
Maryland chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
- 1 whole chickenabout 1.8kg
- 2 tbsp paprika
- 2 tsp garlicpowder
- 2 tsp dried oregano
- 2 tsp English mustard powder
- 1 tsp cayenne
- 1 tsp caster sugar
- 1 tsp ground black pepper
- 1-2 tbsp sunflower oil
- 1kg sweet potato
- 1 large bananaunpeeled
- 50g butter
- 100ml milk
- Creamed corn & bacon(recipe in 'goes well with', right)
Nutrition: per serving
- kcal685
- fat25g
- saturates7g
- carbs66g
- sugars38g
- fibre7g
- protein49g
- salt3.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try to grind the oregano finely so that it doesn’t burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
step 2
Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
step 3
Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
step 4
Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
step 5
To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).
