Current affairs broadcaster Claire Byrne joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her mom’s roast chicken dinner, growing up on a farm and why cooking for her own kids means so much to her.

­

The Laois-native says: “We used to complain that we didn’t have anything nice, but we were so lucky, my mom kept a cow for us so we could have fresh milk.

­

"There was six of us and we loved roast chicken mid-week. My mom would do two chickens, and we'd demolish all of it.

­

“Our dinner was in the middle of the day, oh god yeah. One o'clock. You cannot have your dinner in the evening when you're from Laois, growing up in the eighties, just a no-no.”

­

In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young.

­

Roasted Chicken and Broccoli Traybake

­

If you like fully cooked broccoli, blanch the florets in salted boiling water for 4 minutes before adding them to the chicken tray bake.

Serve 4 -6

­

4 Onions

2 bulbs Garlic, broken into crushed cloves

500g baby potatoes, halved

1 lemon, sliced

2 rosemary sprigs

1 tsp Thyme, chopped

2 tbsp natural yogurt

1 tsp mustard

1 tsp honey

1 chicken, spatchcock

200ml vegetable or chicken stock

1 head broccoli, cuts into florets

Salt and pepper

­

Preheat the oven to 200C.

­

In a bowl, combine the yogurt, mustard and honey and toss the chicken to coat. Set aside, if possible, for 30 minutes or keep covered overnight in the fridge.

­

Into the traybake, Place the sliced onions, baby potatoes wedges, crushed garlic, lemon slices, stock, rosemary and thyme. Top with the marinated spatchcock chicken.

­

Cover loosely with foil and transfer to the oven.

­

Roast in the oven for 45-50 minutes. Remove from the oven and add in the broccoli florets. Toss to coat them with the cooked onions and garlic.

­

Place back in the oven without covering to allow the chicken and broccoli to colour.

­

and continue roasting for a further 10-15 minutes until the juices run clear out of the chicken thighs when pierced and the chicken is well coloured.

­

Remove the chicken from the oven and set 5 minutes aside on a board to settle the juices. Divide the chicken into 4 portions or more if you are using a larger chicken.

­

Serve immediately with the vegetables from the traybake.

Current affairs broadcaster Claire Byrne joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her mom’s roast chicken dinner, growing up on a farm and why cooking for her own kids means so much to her.
­
The Laois-native says: “We used to complain that we didn’t have anything nice, but we were so lucky, my mom kept a cow for us so we could have fresh milk.
­
"There was six of us and we loved roast chicken mid-week. My mom would do two chickens, and we'd demolish all of it.
­
“Our dinner was in the middle of the day, oh god yeah. One o'clock. You cannot have your dinner in the evening when you're from Laois, growing up in the eighties, just a no-no.”
­
In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young.
­
Roasted Chicken and Broccoli Traybake
­
If you like fully cooked broccoli, blanch the florets in salted boiling water for 4 minutes before adding them to the chicken tray bake.
Serve 4 -6
­
4 Onions
2 bulbs Garlic, broken into crushed cloves
500g baby potatoes, halved
1 lemon, sliced
2 rosemary sprigs
1 tsp Thyme, chopped
2 tbsp natural yogurt
1 tsp mustard
1 tsp honey
1 chicken, spatchcock
200ml vegetable or chicken stock
1 head broccoli, cuts into florets
Salt and pepper
­
Preheat the oven to 200C.
­
In a bowl, combine the yogurt, mustard and honey and toss the chicken to coat. Set aside, if possible, for 30 minutes or keep covered overnight in the fridge.
­
Into the traybake, Place the sliced onions, baby potatoes wedges, crushed garlic, lemon slices, stock, rosemary and thyme. Top with the marinated spatchcock chicken.
­
Cover loosely with foil and transfer to the oven.
­
Roast in the oven for 45-50 minutes. Remove from the oven and add in the broccoli florets. Toss to coat them with the cooked onions and garlic.
­
Place back in the oven without covering to allow the chicken and broccoli to colour.
­
and continue roasting for a further 10-15 minutes until the juices run clear out of the chicken thighs when pierced and the chicken is well coloured.
­
Remove the chicken from the oven and set 5 minutes aside on a board to settle the juices. Divide the chicken into 4 portions or more if you are using a larger chicken.
­
Serve immediately with the vegetables from the traybake.

Kevin Dundon and Caoimhe Young sit around the kitchen table with some of Ireland’s best loved personalities in Under the Grill. Kevin cooks up some delicious old-school recipes, chosen by the guest, setting the scene for some saucy chats and a dollop of nostalgia. Expect expert cooking tips and food your mammy used to make.

Advertisement