Roast Chicken & Chilli Lime Glaze with Sweet Potato & Quick Pickle

Destination: Vietnam. Do chua — pickled carrot and daikon radish — is a staple of Vietnamese cooking, tucked into banh mi or served alongside nuoc cham. You can salt the vegetables before pickling to draw out excess moisture if you like. It isn't limited to Vietnamese food either: use it anywhere you'd normally reach for sauerkraut or pickles, hot dogs and burgers included.

Serves 2 · 40 mins

Naturally, fresh poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 1 half chicken
• 1 ATLAS chilli & lime glaze tub
• 1 carrot
• 1 daikon
• 1 sweet potato
• 1 spring onion bunch*
• 1 coriander bunch*

*Spring onion and coriander may be split across other dishes — please read each recipe carefully.

From your pantry

Sugar, salt, oil, white wine vinegar

Method

1. Cook the chicken. Always read the recipe in full before you begin. Preheat the oven to 190°C. Season the chicken with oil and a pinch of salt, place on a lined baking tray skin side up, and cook for 20 minutes or until golden brown.

2. Prepare the other ingredients. Meanwhile, slice the sweet potato into 1–1.5cm slices. Peel and grate or julienne the daikon and carrot. Thinly slice 1 spring onion per 2 people. Roughly chop 1 teaspoon of coriander leaves and stems per person.

3. Cook the sweet potato. Heat a splash of oil in a frying pan over medium heat, add the sweet potato slices and cook for 3–4 minutes on one side or until golden brown. Flip and continue cooking for another 3–4 minutes or until cooked through. Season with a pinch of salt and set aside.

4. Glaze the chicken. Remove the chicken from the oven. Using a spoon or pastry brush, coat the chicken in the glaze and return it to the oven for another 15–20 minutes, or until brown, caramelised and cooked through. Rest for 5 minutes before carving into pieces.

5. Make the pickle. Meanwhile, in a small saucepan heat equal parts white wine vinegar, sugar and water — just enough to cover the carrot and daikon. Bring to the boil to dissolve the sugar, then remove from the heat. Add the carrot and daikon and set aside for 1–2 minutes to lightly pickle. Strain and keep the liquid.

To serve

Bring the chicken to the table with the grilled sweet potato and the pickle. Sprinkle with spring onion and coriander and let everyone serve themselves.

Chef's tips

• Basting the chicken regularly helps the skin crisp and adds flavour while keeping the flesh moist. Just be mindful that every time you open the oven it cools down, and the chicken may take longer as a result.
• If you have extra pickle, store it submerged in the remaining pickle liquid in the fridge.
• Add chilli or lemongrass to the sweet potato.
• You can make the pickle a few days in advance — and if you have extra, add it to your other Vietnamese dishes.

Allergens: onion, garlic, chilli, fish.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Vietnam Cuisine Box, delivered 5th–7th September — order by Tuesday midnight →