Inspired by the fragrant flavours of the Middle East, this spiced roast chicken is a relatively quick Sunday lunch option.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 x 1.5kg free range or organic chicken
- 75g softened salted butter
- 1 tablespoon rose harissa
- 1 small, preserved lemon, finely chopped
- 1 lemon juice and zest
TO SERVE
- Fresh mayonnaise and roast potatoes (optional)
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Method
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1Preheat the oven to 190°C fan/gas mark 6.
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2Place the butter, harissa, finely chopped preserved lemon and lemon zest in a bowl and beat together well to form a paste. Season with pepper.
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3Loosen the skin on the breasts of the chicken, and using a palette knife, gently push ¾ of the butter mixture under the skin (try to avoid tearing the skin). Spread the remaining butter over the top of the chicken, ensuring the legs are well covered.
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4Place the chicken into the Toughened Non-Stick 24cm Chef’s Pan and pour over the lemon juice. Place the lid on the pan and place it in the oven for 40 minutes.
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5Remove the lid and baste the chicken.
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6Return to the oven without the lid and roast for another 20 minutes until the skin is crispy and the juices run clear.
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7Leave in the pan to rest for 10 minutes and then carve and serve with fresh mayonnaise and roast potatoes.
