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Roasted Chicken & Corn Succotash

By Chef Max Straczek

Even if it takes some time and energy, there’s nothing like a comforting home-cooked meal, especially one that can satisfy everyone at the table...

1 hr, 50 min cook time

Serves 4

Why we like it

This recipe is for those days when you're craving a hearty and satisfying meal and have the time to create a home-cooked meal to feed a crowd.

A whole roasted chicken is the perfect canvas for countless flavour combinations, but here, we’re using Big Max’s Creole Seasoning, a special blend of cayenne pepper, paprika, onion powder, garlic powder, and black pepper.
This seasoning pairs perfectly with the sweetness of corn and the other vegetables in the succotash, but if you'd like to create an even more well-rounded and flavourful meal, you can also add some boiled baby potatoes.

Ingredients

4 servings

Preparation Notes

There are many ways to roast a whole chicken, but in this recipe, we’ve opted for what's called a 'reverse sear'.
We begin by cooking the chicken at a low temperature for an extended period to ensure an even cooking throughout.
Then, we increase the temperature to achieve a crispy skin.
This method can also be used to cook other thick cuts of meat, such as steaks, roasts, pork chops, lamb chops, and chicken breasts.

Making the recipe

  1. Step 1

    Prep The Chicken

    • Set your oven to 250°F (120°C).
    • Pat the chicken's skin dry with paper towels. Trim any excess fat, especially near the tail. Fold the wings inward and truss the chicken with kitchen twine.
    • Coat the chicken with olive oil and salt, then generously sprinkle Creole seasoning on both the inside and out.
    Next step

  2. Step 2

    Reverse Sear

    • Place the chicken in a roasting pan and cook in the preheated oven until an internal temperature of 150°F (65°C) is reached, between 1-1.5 hours, depending on the size of your chicken.
    • Remove the chicken from the oven and tent loosely with foil. 
    • While the chicken rests for 15 minutes, increase the oven temperature to 450°F (230°C).
    • Return the chicken to the oven, and cook until the skin is golden brown and crispy, about 12-15 minutes.
    Next step

  3. Step 3

    Succotash

    • While the chicken continues to cook, heat a tablespoon of oil in a medium-sized pot over medium heat.
    • Slice open the sausage casings and crumble the meat into small pieces. Cook the crumbled sausage until lightly browned, about 2 minutes.
    • Stir in the shallot, fennel, garlic, and jalapeno. Cook until softened, about 3 minutes.
    • Add the mushrooms and cook for 3 minutes.
    • Stir in the radishes and cook for an additional minute.
    • Fold in the tomatoes, broth, and corn, season to taste with salt and pepper, and simmer until everything is heated through and the vegetables are tender, about 5-7 minutes.
    • To finish, stir in a knob of butter, and top with lemon zest, and a splash of lemon juice.
    • Remove from the heat and transfer to a large serving bowl.
    Next step

  4. Step 4

    Serve

    Once the chicken is fully cooked and has a crispy skin, remove it from the oven. Carve it into pieces and serve along side the succotash.

Back to step 1

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