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Olive Pride Sunday roast

Olive Pride Sunday roast

Olive Pride Sunday roast

1 X 1.5kg free range chicken (or any large free range chicken)
Salt and freshly ground black pepper to taste
4 sprigs rosemary
3 sprigs thyme
2 Fresh bay leaves
1/2 cup Olive Pride
5 cloves garlic, (roasted or fresh) smashed
2 Lemons, halved
3 carrots, split down the middle
Olive Pride olives

For the roast potatoes
1kg large potatoes, cut into thirds
3 cloves garlic, smashed
1 sprig of rosemary
1/2 cup Olive Pride

For the rosemary, chilli salt
1 sprig rosemary, leaves removed from the stalk
1 lemon, zested and finely chopped
1t smoked chilli flakes
3T pink Himalayan salt crystals

Using butchers twine, tie the legs together and tuck the wings in preventing them burning during the roasting and the legs from moving away from the chicken. Place the chicken in the fridge, on a wire rack if you have one. Ensure the chicken is uncovered and keep it in the oven overnight for the crispiest, paper like skin.
Take the chicken out the fridge an hour and an half before preparing it for the oven, this will ensure the meat is perfectly cooked through at even temperatures.
Using more butchers twine, tie the herbs together to create a basting brush. Add the smashed garlic to to the oil and using the herb brush begin covering the chicken in the oil while basting it, ensuring you coat the chicken well in the flavoured oil.
Season the insert and outside with salt and freshly ground black pepper before adding 2 halves of the lemon to the inside.  Place the carrots in a baking tray and rest the chicken on the bed of carrots. Add the remaining lemons to the roasting tray.

Place the chicken in an over preheated at 180C to roast for 40-45 minutes or until the chicken is golden brown and the juices run clear when piercing into the thickest part of the meat.
Allow the chicken to rest with foil covering it for 15 minutes before carving.

For the potatoes:
Blanch the potatoes in salted water with the garlic and rosemary until just fork tender.

Add the oil to the routing tray and place in the oven to preheat while the chicken is roasting. Remove the blanches potatoes from the water before shaking to roughen up the outside which will create a crisper potato.
Add the potatoes to the heated oil and begin roasting turning over every 10 minutes until the potato is golden brown and crisp.


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