Outdoor Cooking & Charcoal Oven Recipes / Chicken

Roast chicken with dauphinoise potatoes and roasted carrots in the Charlie Oven

Roast Chicken with Dauphinoise Potatoes and Roasted Carrots

Roast chicken, creamy dauphinoise and cumin-roasted carrots, all cooked in Charlie. The method sets out the order so each gets the heat it needs. A whole roast dinner from one oven, with crisp chicken skin and plenty of potatoes to go round.

David WrightBaker
Roast
Prep1 hour
Cook2 hours
Serves4 to 6
DifficultyMedium

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/roast-chicken-with-dauphinoise-potatoes-and-roasted-carrots

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Ingredients

Equipment

Method

  1. Prepare the chicken by patting dry with kitchen paper. Crush the sea salt and pink peppercorns together, then rub all over the chicken with the olive oil. Set aside.
  2. Peel and slice the potatoes thinly (about 3mm thick). Layer them in an oven-proof dish with sprigs of thyme between the layers.
  3. Heat the cream and milk together, then pour over the potatoes. Top with grated Gruyere and Pecorino cheese.
  4. Peel and halve the carrots lengthways. Toss with olive oil, cumin seeds, and 2 tbsp (30ml) water in a separate oven-proof dish.
  5. Place the chicken directly on the Charlie Oven Cooking Rack with the potatoes and carrots in their dishes alongside. Position the chicken away from direct fire.
  6. Cook for 1.5 to 2 hours until the chicken reaches an internal temperature of 75°C (165°F). Remove the chicken to rest. Remove the carrots when cooked through and the potatoes after about 45 minutes when golden and cooked through. Serve and enjoy.

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The cook

David Wright

Baker

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Frequently asked questions

  • How do I know when the roast chicken is cooked?

    Check the thickest part of the thigh with a meat thermometer; it should read 75°C (165°F). This usually takes 1.5 to 2 hours at 180°C (355°F). Rest the chicken for at least 15 minutes before carving.

  • Can I cook the whole roast dinner in Charlie at once?

    Yes. The chicken sits directly on the Charlie Oven Cooking Rack, away from direct fire, with the dauphinoise and carrots in ovenproof dishes alongside. Take each out as it is done, and the potatoes need about 45 minutes.

  • How thin should I slice potatoes for dauphinoise?

    About 3mm thick, as thinly and evenly as you can. A mandoline makes this easier. Layer the slices with thyme, pour over the hot cream and milk, then top with grated Gruyère and Pecorino.

  • Why should I rest the chicken after roasting?

    Resting for at least 15 minutes lets the juices redistribute through the meat, so the chicken is more succulent when you carve it. It is also a good moment to plate up the dauphinoise and carrots.