Sutton Hoo Chicken, Gem Salad and Potato

Sutton Hoo Chicken, Gem Salad and Potato

Our recipe inspired by Will Devlin field-to-fork ethos, using Sutton Hoo chicken marinated in Dust Bros Lemon Herbet seasoning, served with a bright baby gem and dill salad, and a chili mayonnaise potato salad all portioned for 4 people.

Will Devlin Style BBQ Sutton Hoo Chicken with Baby Gem & Dill Salad + Chilli Mayo Potato Salad

Serves: 4

Prep time: 30 mins (+ marinating time)

Cook time: 40 mins

Ingredients

Chicken & Marinade

1 x 2kg Sutton Hoo chicken, jointed into breasts, thighs, and drumsticks

3 tbsp Dust Bros Lemon Herbet seasoning

2 tbsp olive oil

Juice of 1 lemon

1 garlic clove, crushed

Salt and pepper

Baby Gem & Dill Salad

2 heads of baby gem lettuce, leaves separated

1 small bunch fresh dill, chopped (reserve some fronds for garnish)

1 tsp white wine vinegar

1 tbsp extra virgin olive oil

Sea salt flakes

Chilli Mayonnaise Potato Salad

600g baby new potatoes, halved

100g good-quality mayonnaise

1 small red chilli, finely chopped (adjust to taste)

Zest of 1 lemon

1 tsp Dijon mustard

2 spring onions, finely sliced

Salt & pepper

Instructions

  1. Marinate the Chicken (at least 2 hours or overnight)

  2. In a large bowl, mix Lemon Herbet seasoning, olive oil, lemon juice, garlic, salt, and pepper.

  3. Rub marinade thoroughly into the chicken pieces.

  4. Cover and refrigerate for a minimum of 2 hours (overnight preferred for full flavour).

  5. Cook the Chicken

  6. Preheat your BBQ (or oven to 200C fan if indoors).

  7. Grill chicken over medium heat, turning regularly, until internal temp reaches 68c about 30-40 mins depending on cut size.

  8. Rest the chicken under foil for 10 mins before serving.

  9. Make the Potato Salad

  10. Boil the potatoes in salted water until just tender (10- 12 mins), then drain and cool.

  11. In a bowl, combine mayo, chilli, lemon zest, mustard, spring onions, salt, and pepper.

  12. Toss the cooled potatoes in the dressing. Chill until ready to serve.

  13. Make the Baby Gem & Dill Salad

  14. Gently toss baby gem leaves with dill, rapeseed oil, vinegar, and a pinch of salt just before serving.

To Serve

Arrange BBQ chicken on a platter.

Serve alongside a mound of chilli mayo potato salad.

Finish with the fresh baby gem and dill salad.

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