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Roast Chicken with Russian Salad {Best Ever}

  • Recipe Submitted by on

Category: Salads, Main Dish, Chicken

 Ingredients List

  • 2.4 kg chicken marylands (whole chicken leg)
  • 2 lemons, quartered
  • ~~~~ Spice rub ~~~~
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 1/2 tbsp dark brown sugar
  • 2 tsp dried chilli flakes
  • 1 tsp ground cinnamon
  • 1 tbsp sea salt
  • 2 tbsp olive oil
  • ~~~~ Russian salad ~~~~
  • 4 eggs
  • 3-4 potatoes (about 500g)
  • 2 carrots, halved horizontally
  • 200 g frozen peas, defrosted
  • 250 g (1 cup) mayonnaise
  • 60 ml (ΒΌ cup)
  • cider vinegar
  • 4 golden shallots, thinly sliced (or substitute with deep fried shallots)
  • 1 cup loosely packed chopped dill (optional)
  • Salt and black pepper, to taste


For spice rub, combine ingredients in a bowl. Rub over chicken, place in a non-reactive container, cover with plastic wrap and refrigerate overnight (or at least 24 hours) to marinate.

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. Peel and dice potatoes into 1/2 inch cubes, place in a saucepan of cold salted water, bring to the boil and cook until tender. Drain and set aside. Cook carrot in a saucepan of boiling salted water until just tender (10-12 minutes), cool and cut into 1/2 inch 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.

Preheat oven to 200C (400F). Arrange on a large baking tray and roast until cooked through (45-55 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.

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