Kylie Kwong's Radical Roast Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220°C (450°F).
  • Rinse chicken under cold water.
  • Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
  • Tuck wing tips under chicken.
  • Place chicken in roasting tin, breast-side up.
  • Place tarragon and half the rosemary inside the chicken cavity.
  • Using your hands, carefully separate the skin from the meat over the breast and thighs of the chicken.
  • Place the butter between the skin and the meat, spreading it evenly under the skin.
  • Lightly crush unpeeled garlic cloves and scatter over chicken with bay leaves, salt and remaining rosemary.
  • Place carrots, sweet potatoes, potatoes and shallots around chicken, then drizzle with oil and sprinkle with pepper.
  • Cover roasting dish with foil and roast for 35 minutes.
  • Remove from oven and lower the temperature to 180°C (350°F).
  • Take off foil and bake for a further 20 minutes, or until chicken is just cooked through and vegetables are tender.
  • To test chicken, insert a skewer into the thigh and press against the meat- it is cooked when the juices run clear.
  • The skin should be crisp and lightly browned.
  • Remove chicken from oven, cover with foil and leave to rest in a warm place for 10 minutes.
  • Remove chicken from tin and serve with the roast vegetables and some crusty sourdough bread.
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