Roast chicken
| Recipe By: | Hannah Lewry |
| Serves: | 8 |
| Cooking Time: | 1 hour and 50 minutes |
| Prep Time: | 45 minutes |
Ingredients
- Sea salt and freshly ground black pepper, to taste
- 200 g butter
- 12 potatoes, peeled and halved
- 2 free-range whole chicken
- 5 tbsp olive oil
- 30 g brown sugar
- 3 lemons
- 3 garlic cloves, grated
- 10 g thyme, leaves only
- 100 g hazelnuts, roasted and chopped
- 25 g dried porcini mushrooms, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- To make the crust, combine the porcini, hazelnuts, thyme, garlic, zest of 1 lemon, sugar and 2–3 T olive oil. Season to taste.
- Wash and dry the chickens and pat the crust mixture onto the surface of each bird.
- Parboil and drain the potatoes, return them to the hot saucepan and toss with 100 g butter, sea salt to taste and 1 T of the olive oil. Transfer to a large baking tray and top with the remaining butter and 1 T olive oil, seasoning once more.
- Nestle the chickens among the potatoes. Halve the 3 lemons and stuff some into the cavities of the birds and place others around the tray.
- Roast for 1 and 1⁄2 hours or until the chickens are golden, the potatoes crisp and the lemons jammy.
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