Roast chicken with Russian salad


  • Serves 6 - 8 people

"I love the combination of spice-coated roast chicken and creamy potato salad at Peasant in Brisbane. Please would you ask them for the recipe?"
Marie Wilson, Toowoomba, Qld

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

  • 2 free-range chickens, 1.2kg each, cut in half lengthways, wing and leg tips removed
  • For drizzling: olive oil
  • 2 lemons, halved
  • Spice rub
  • 1 tbsp each ground coriander and smoked paprika
  • 1 tbsp dark brown sugar
  • 2 tsp dried chilli flakes
  • 1 tsp ground cinnamon
  • Russian salad
  • 4 eggs
  • 3 Dutch cream potatoes (about 120gm each)
  • 1 large carrot, halved horizontally
  • 200 gm frozen peas, defrosted
  • 250 gm mayonnaise
  • 60 ml (¼ cup) cider vinegar
  • 4 golden shallots, thinly sliced
  • 1 cup loosely packed chopped dill
01   For spice rub, combine ingredients in a bowl with 1 tbsp sea salt. Rub over chicken, place in a non-reactive container, cover with plastic wrap and refrigerate overnight to marinate.
02   For Russian salad, cook eggs in a saucepan of boiling water until soft-boiled (6-7 minutes). Cool under running water, peel, quarter and set aside. Scrub potatoes, place in a saucepan of cold salted water, bring to the boil and cook until tender (15-17 minutes), cool, peel and cut into 1.5cm dice. Cook carrot in a saucepan of boiling salted water until just tender (10-12 minutes), cool and cut into 1.5cm pieces. Blanch peas in a saucepan of boiling salted water until bright green (1 minute), refresh and drain. Combine mayonnaise and vinegar in a large bowl, season to taste and stir until smooth. Add all ingredients and toss to combine.
03   Preheat oven to 200C. Heat a char-grill pan (or barbecue) over medium-high heat, drizzle chicken with a little oil and grill, turning occasionally, until charred (8-10 minutes). Transfer to a baking tray and roast until cooked through (30-35 minutes). Cover loosely with foil and rest for 10 minutes. Cut each chicken into quarters, season to taste, squeeze over lemon and serve with warm salad.
Note You'll need to begin this recipe a day ahead to marinate the chicken.
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