Why recepie famous for?
This simple roast chicken recipe with thyme and parsley butter is a show-stopping feast that is bound to impress your friends and family.
Ingredients
1 free-range chicken, about 1.5-1.6kg1 tbs olive oil
1 tsp Spanish smoked paprika
Potato and green leaf salad, optional to serve
Roast Vegetables
4 large Dutch carrots, washed, trimmed
3 spring onions with bulbs, halved lengthways
2 bulbs baby fennel, halved
2 yellow squash, halved
4 small beetroot, halved (golden and red)
Olive oil, for drizzling
Salt and Pepper
Stuffing
Handful flat leaf parsley, chopped
2 spring onion shallots, finely chopped
400g can butter beans, drained and rinsed
¼ cup pitted Sicilian green olives, torn in half
2 tbs pine nuts, toasted
1 tbs olive oil
40g Australian free-range coppa, torn (or other sliced cured pork such as jamon)
Herb Butter
60g unsalted butter, softened
3 sprigs thyme, leaves picked
Handful flat leaf parsley, chopped
Large pinch fresh marjoram leaves, chopped
½ tsp finely grated lemon zest
White Wine Sauce
1/4 cup dry white wine
1/2 cup liquid chicken stock
30g cold butter, chopped
Minted Potato Salad
600g potatoes, peeled, cut into 2cm cubes
4 spring onions, finely sliced
1 bunch mint leaves, finely sliced
2 lemons
2 tbsp extra virgin olive oil
200g thick sliced ham, cut into cubes
salt and black pepper
1/2 cup aioli or mayonnaise
Green Leaf Salad
Wash the leaves, then drain.
Add leaves to bowl and drizzle with vinegar and olive oil.
Instructions
Preheat oven to 180°C fan-forced (allow about 30-40 minutes cooking per 500g of chicken).For the veggies, place veggies in a large roasting pan. Add lots of salt and pepper, then drizzle with olive oil and mix together using your hands.
For the stuffing, combine ingredients in a small bowl, season with salt and pepper.
For the butter, put the butter, herbs, lemon zest and salt and pepper in a bowl. Mix using a fork until combined.
Prepare the chicken, gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs. Push the herb butter under the skin and work the butter as far down under the skin as possible.
Season the cavity with salt and pepper, then fill with the stuffing, truss legs with kitchen string. Place remaining stuffing on a large sheet of foil. Roll up to enclose.
Drizzle the chicken with olive oil, sprinkle over the paprika and season with salt and pepper. Rub into the chicken skin.
Rest chicken for 10-15 mins. Carve chicken into 8 pieces, place on a platter with the vegetables. Spoon stuffing onto a plate.
For the sauce, place pan with cooking juices over medium-high heat. Add wine to deglaze the pan. Add stock and bring to the boil, reduce liquid by half then reduce heat and whisk in diced butter. Strain into a serving jug and cover to keep warm.
Serve the chicken & vegetables, with stuffing and sauce to the side.
Minted Potato Salad
Cook the potatoes in salted boiling water for 8-10 minutes until tender. Drain.
Meanwhile, in a large bowl combine spring onion, mint and lemon rind.
Heat 1 tablespoon of olive oil in a frying pan over high heat. Add the ham and cook for 2-3 minutes until crisp and caramelised. Add to the bowl with the spring onions.
While the potatoes are still hot, add them to the bowl and toss gently to combine. Set aside for 5 minutes to cool before adding the aioli and lemon juice. Season well with salt and pepper and toss until the potatoes are evenly coated. Set aside.
Green Leaf Salad
Wash the leaves, then drain.
Add leaves to bowl and drizzle with vinegar and olive oil.
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