-
1
Preheat the oven to 190°C.
-
2
Pat the chicken dry with kitchen paper and place in a roasting tin.
-
3
In a small bowl, mix together the crispy chilli oil, sesame oil, and Chinese black vinegar.
-
4
Rub the oil mixture all over the chicken, ensuring it's evenly coated. Season with salt and pepper.
-
5
Roast in the preheated oven for approximately 1 hour 15 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the thigh.
-
6
Baste the chicken with the pan juices every 20 minutes to keep it moist and ensure a crispy skin.
-
7
Once cooked, remove from the oven and let rest for 15 minutes before carving.
-
8
For the Hasselback potatoes: Wash the baby potatoes and dry thoroughly.
-
9
Make thin slices across each potato, cutting almost but not completely through.
-
10
Melt the butter with the olive oil in a small saucepan, then add the chopped rosemary and garlic. Cook gently for 1 minute until fragrant.
-
11
Place the sliced potatoes in a baking dish, then brush generously with the herb butter mixture, ensuring some gets between the slices.
-
12
Season with salt and pepper.
-
13
Roast in the oven with the chicken for about 45-50 minutes, or until golden and crispy.
-
14
For the chilli cabbage: Heat a large frying pan or wok over medium heat.
-
15
Add the butter and let it melt, then add the crushed garlic and chilli flakes. Cook for 30 seconds until fragrant.
-
16
Add the shredded Savoy cabbage and stir-fry for 3-4 minutes until just wilted but still with some bite.
-
17
Drizzle with sesame oil, toss well, and remove from the heat.
-
18
Serve sprinkled with sesame seeds.
-
19
Carve the chicken and serve with the Hasselback potatoes and chilli cabbage for a delicious Asian-inspired feast.
