GARLIC HERB CHICKEN WITH SOFT POTATOES
Serves 4 Prep and cook time: 1 hr 45 min
• 1.6kg chicken
• 2 sprigs rosemary
• 10 cloves garlic, peeled
• 60g softened butter
• 1kg Kipfler potatoes, scrubbed
• ¼ cup (60ml) white wine
• 1 cup (250ml) chicken stock
• 1 tablespoon fresh lemon thyme leaves
• sautéed baby spinach, to serve
• ½ teaspoon dried pink peppercorns, crushed, optional
1. Preheat the oven to 200°C (180°C fan-forced).
2. Rinse the chicken and pat dry with paper towel. Place 1 sprig of rosemary and 6 cloves of garlic into the cavity.
3. Carefully run your finger between the skin and the breast meat to make small pockets; push 40g of the softened butter into the pockets, running your hand across the outside of the skin so the butter covers the breast. Secure the
legs with kitchen string. Rub the remaining butter over the skin of the chicken.
4. Cut the potatoes into quarters, or halves if small. Place into the base of a medium roasting pan with the remaining garlic cloves and rosemary. Pour over the wine and chicken stock: sit the chicken on top. Sprinkle the thyme leaves over the chicken and season well with sea salt and freshly ground black pepper. Roast for 1 hour 20 minutes or until the chicken is just cooked through.
5. Sprinkle with pink peppercorns, if desired, and serve with the potatoes and sautéed baby spinach.
Not suitable for freezing or microwaving.