Go Back

Married Me Chicken

The Chef's take on the famous Marry Me Chicken, this recipe uses sweet roasted cherry tomatoes, cream and rosemary with a falls-off-the-bone juicy, roasted chicken
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Servings: 2
Course: Main Course
Calories: 510
Ingredients Method Video Notes

Ingredients
  

  • 2 whole chicken leg with skin on
For the Chicken Dry Rub
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cooking oil, any variety
For the Married Me Chicken Sauce
  • 200 grams cherry tomatoes
  • ¼ cup garlic finely chopped
  • ½ cup onion finely chopped
  • ⅓ cup red bell pepper finely chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 teaspoon smoked paprika powder
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ½ teaspoon nutmeg, ground
  • 1 tablespoon parsley fresh
  • ¼ cup any stock
  • 1 tablespoon sugar any variety
  • Salt and pepper to taste

Method
 

Roast the chicken
  1. Mix 1 teaspoon each of smoked paprika and garlic powder together with ½ a teaspoon of pepper and ½ a teaspoon of salt (you can use a ½ teaspoon of any cooking oil to combine) and rub on the skin of the chicken, coating the chicken completely.
  2. Preheat the oven to 160°C (320°F)
  3. Roast for 45 mins
  4. Turn the oven up to 200°C (390°F)
  5. Roast for an additional 10 mins until the skin is crispy.
  6. Remove from the oven and place on a wire rack to cool
For the sauce
  1. In a hot pan, chargrill 200 grams of cherry tomatoes until the skin is charred and blistered. Keep aside
  2. Sauté ¼ cup finely chopped garlic, ½ cup chopped onion, ⅓ cup chopped red bell peppers, 1 teaspoon red chilli powder and 1 teaspoon each of fresh rosemary and thyme in 3 tablespoons butter. Cook until translucent and soft cooked through
  3. Add the blistered tomatoes back into the pan and pour in ½ a cup of stock.
  4. Gently crush the tomatoes with the spatula, add 1 tablespoon sugar, salt & pepper to taste and cook on a low frame with a lid on for 10-15 mins until the sauce has thickened up.
  5. Add ¼ cup heavy cream to the sauce & mix it in until thickened.
  6. Adjust seasoning to taste and finish with 1 tablespoon fresh parsley & ½ teaspoon ground nutmeg.
  7. Serve the roast chicken on a bed of the Married Me Sauce and dig in.

Video

Notes

Try serving it with these amazing Honey Butter Chips, as shown in the picture.