One of Charlie's superpowers is cooking a whole meal at once; and here we've added potatoes Dauphinoise and roasted carrots. We used the Cheeky Charlie Tabletop Oven for this recipe and it all fits beautifully.
1 Hours
1.5 to 2 Hours
4-6 pers
Main Meal
Ingredients
- 1.75-2kg chicken
- 2 tsp sea salt flakes
- 1 tsp pink peppercorns
- 2 tbsp olive oil
- 500g carrots
- 1 tsp cumin seeds
- 50ml water
- 1kg potatoes
- Sprigs of thyme
- 250ml single cream
- 250ml full-fat milk
- 50g Guryere cheese
- 50g Percorino
Directions
Step 1 - Prepare and fire up the Charlie Oven for roasting with a touch of wood smoke (optional).
To light your Charlie Charcoal Oven, place the equivalent of half a football's size of lumpwood charcoal at the back to middle part of the oven, lighting with a natural firelighter, blowtorch, or Looft air lighter.
Light the fuel, open the air vents top and bottom, and wait for the oven to reach 180°C. Depending on the quality of the charcoal, this should take around 15 minutes.
Now to add the hot smoke using applewood. Once Charlie reaches the desired temperature, add one small chunk of applewood that fits in the palm of your hand to the fire at the back of the grate. Alternatively, sprinkle a small handful of flavoured woodchips at the back of the grate. A little wood goes a long way in the Charlie Oven, which captures the smoke created with its airtight design.
Once the oven has reached the desired temperature, set and hold it steady by closing both air vents to one inch open.
Step 2 - Prepare the chicken
Pat dry. Apply a thin layer of olive oil to the skin. Season inside and out with salt and pink pepper. Ensure the bird is at room temperature before placing it in the Charlie Oven, near the top.
Step 3 - Prepare the Dauphinoise potatoes
- Peel and thinly slice potatoes. Soak in water to remove a little starch. Drain.
- Then layer in a pan that has been smothered in butter. Season layers as you go, so one salt, then pepper, then thyme.
- Repeat until the oven dish is full. Pour in enough single cream and milk mixture to reach just below the top.
- Bake at 180C for 45 minutes with some baking parchment on top.
- A top tip: compress with a weight (for at least 30 minutes) and cool before replacing the top with butter and cheese and popping it back in the Charlie Oven, heating until the cheese goes brown and crisp.
Step 4 - Prepare the carrots
Scrub the carrots and slice them in half. Place in a roasting dish, season, and sprinkle with cumin seeds, and toss with olive oil. Add 50 ml of water to the dish. The water will stop the carrots from drying out and cooking too quickly.
Step 5 - Arrange everything in the oven together to cook.
With the chicken in the top section of the oven directly on the rack, place the carrot dish underneath. Followed by the dauphinoise potatoes in the bottom position. Ensure all three cooking levels are in the top part of the oven and away from direct fire.
Step 6 - Cook to temperature
Cook the chicken to an internal temperature of 75°C/165°F. Remove the chicken to rest. Remove the carrots when they are cooked through. For the potatoes, take them out when they are cooked through, after 45 minutes. Once everything is done, serve and enjoy.
