Pre­served lemon and oregano roast chicken

Sunday Tasmanian - Tassie Living - - TASTE -

50g un­salted but­ter, soft­ened, plus ex­tra, to rub 1⁄3 cup oregano leaves, finely chopped Half a pre­served lemon, flesh re­moved and finely chopped+ Sea salt and cracked black pep­per 1 x 1.8kg whole chicken, rinsed and pat­ted dry 1kg baby ( chat) pota­toes, halved 4 sprigs oregano, ex­tra 1 cup ( 250ml) chicken stock

Pre­heat oven to 180C. Mix to com­bine the but­ter, oregano, pre­served lemon, salt and pep­per, and set aside. Care­fully loosen the chicken skin with your fin­gers and push the but­ter mix­ture un­der the skin. Rub the chicken with the ex­tra but­ter, sprin­kle with salt and pep­per, and place in a large, lightly greased roast­ing pan. Add the pota­toes, oregano sprigs and stock to the pan and roast for 60- 70 min­utes or un­til the chicken and pota­toes are golden and cooked through. Serves four.

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