Remi Idowu loves the science behind oven cooking and will take oven chicken over fried any day. “Oven chicken is superior to fried chicken! It keeps the chicken juicy and succulent.” Here, the content creator and home-cook (@foodbyremi) shares her delicious juicy roast chicken dinner recipe, complete with crispy roast potatoes and mac and cheese.
What do you like about cooking in the oven?
The science of it, I love how a chemical reaction can create a tasty treat!
Are there any recipes or dishes that are just better made in the oven?
Oven chicken is superior to fried chicken! It keeps the chicken juicy and succulent.
Are there any recipes or dishes that people would be surprised can be made in the oven?
What's special to you about the new Ovenware set?
I love the bright colours and the easy placement. When I cook for my big family, I love being able to make a delicious, big meal, easily.
How does your culture influence your home cooking and the way you host?
I have a large family of six, so cooking for a large number of people is something I've always done and love to do. Whenever I host, I love inviting lots of people as it reminds me of eating with my family.
Does the dish you're sharing today have a story behind it? Who taught you how to make it?
I never grew up having a roast dinner everyday but once I moved to Yorkshire, I had some at my school and loved it! I have made this my own by using staple household ingredients.
Do you have any tips or tricks for anyone who would like to recreate your recipe?
Add baking powder to your potatoes; it helps crisp them up!
Remi's Juicy Roast Chicken Dinner
125 g. butter
2 sprigs of rosemary
1 tbsp. salt
2 tbsp. black pepper
2 tbsp. thyme
Heat oven to 200°C. In a small bowl, mash cubed butter with all listed seasonings. Mix everything together and set aside.
With scissors, spatchcock the chicken, then thoroughly wash chicken with half a lemon and place in the Our Place Main Bake dish.
Use your fingers to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken. Lastly, sprinkle extra all purpose seasoning and rub into the chicken.
Sit the chicken on the middle shelf for 45 – 90 minutes, basting with the buttery juices after about 40 minutes. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.
Remi's Crispy Roast Potatoes
3 sprigs of rosemary
Salt and pepper to taste
3 tbsp. garlic granules
1 tsp. baking soda
Garlic-infused oil (regular oil works too)
Wash and chop potatoes into bite-sized chunks and begin to boil your water.
Once water is boiling, add 1 heaped teaspoon of baking soda to the water. This will help break down pectic and ensure a crispy potato.
Boil for 10 – 13 minutes until you can pierce with a fork (you don’t want these too soft or they won’t crisp as well).
Transfer to the Our Place Side Bake dish lined with greaseproof paper (potatoes stick to aluminium foil) and season your potatoes.
Once potatoes are seasoned, pour a generous amount of oil over them and put into a preheated oven of 200°C.
Bake for 15 – 25 minutes or until golden brown.
Remi's Mac and Cheese
In a large pan, boil macaroni pasta.
In a separate pan melt butter. Once melted add flour and whisk frequently.
When combined add double cream and whisk frequently to ensure no flour lumps. Then gradually add half the milk and whisk until a creamy sauce.
Season with salt, pepper, paprika, parsley and garlic and mix into sauce. If the sauce gets too thick add milk as necessary.
Add half of each cheese and mix until smooth.
Add any remaining milk (you want this to be quite watery as this will thicken in the oven, unless you want more of a macaroni pie). Combine and mix pasta with sauce.
Pour into the Our Place Tiny Bake dish and top with remaining cheese.
Bake in oven at 200°C until cheese has melted and golden brown.