How to feed a crowd? - Roast Chicken Recipe

Have you ever struggled to cook for a group of guests at home? 

If your answer is yes, then you are in for a treat. In Dux Gutz's inaugural feed-a-crowd recipe video, head chef and owner Zac teaches us how to cook roast chicken with vegetables for 10+ people. 

Roast chicken with plum sauce, sweet potatoes, and beetroot

Feeds 10
 

Ingredients

Roast Chicken:

• 10 x whole chicken thighs
•  1 tbsp salt, 1 tbsp pepper, 200ml canola oil
• Confit garlic
•  500g peeled garlic, or 5 bulbs
• 1L canola oil

Sweet Potato & Beetroot:

• 2kg sweet potato, diced 2-3cm, skin on
• 1kg beetroot, diced 1cm, skin on
• 1kg red onions, chopped into 8ths or so
• 1 tbsp salt, 1tbsp pepper, 200ml canola oil
• 1 bunch parsley, finely sliced
• 1 bunch rosemary, chopped

Plum Sauce:

• 1kg plums, chopped, seeds removed

METHOD
 

Roast chicken:

1. Turn on your oven to full ball, around 250C
2. Season and oil the chicken and lay in trays
3. Roast for about 30 mins or until they’re a deep golden, and the juices run
   clear when pierced to the bone

Confit garlic:

1. Submerge the garlic in a pot of oil and pop on low heat.
2. Simmer for 20-30 minutes until softened and sweetly fragrant.
3. Drain, keeping aside the garlic oil for another day (great on sourdough or as a
   marinade for olives).

Veggies:

1. Season and oil the sweet potato, beetroot, and onions, and lay in trays in a
   single layer
2. Roast for about 20 mins or until the sweet potato has just started to brown
   and soften. The onions might be a little charred, which is a good thing.
3. Toss with chopped herbs and confit garlic
4. Check and adjust seasoning if needed

Plum sauce:

1. Heat a pot on high
2. Pop in the plums and stir vigorously for about a minute, then simmer on low
   heat, lid on, for 20 to 30 minutes.
3. When you lift the lid, the plums should be dark and thickened.
4. If too watery, blast on high heat, stirring, until the liquid reduces further
5.  If too think, add a bit of water until you’re happy with the consistency.
6. Toss through the chicken, and/or generously spoon the sauce over the top