Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins Cook­ing time 1½ hours Serves 6

1.8kg whole chicken Sea-salt flakes and freshly ground

black pep­per, to sea­son 125g un­salted but­ter,

soft­ened, plus ex­tra 125g

¾ cup maple syrup

Juice of 1 lemon

1 bunch rose­mary

8 small sweet po­ta­toes

2 Tbsp ex­tra vir­gin olive oil 8 cloves gar­lic, minced

¼ bunch thyme, finely chopped Heir­loom tomato salad, to serve

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Pat chicken dry in­side and out with kitchen pa­per, then sea­son gen­er­ously. Put but­ter, maple syrup and lemon juice in a medium bowl and beat un­til com­bined.

STEP 2 Use fin­gers to cre­ate a pocket be­tween the breast skin and meat, then spoon in half the maple mix­ture. Place rose­mary in­side chicken cav­ity and ar­range in a roast­ing pan.

STEP 3 Make a se­ries of par­al­lel in­ci­sions 5mm apart, three-quar­ters of the way through the sweet po­ta­toes and ar­range in a sec­ond roast­ing pan. Com­bine ex­tra but­ter with olive oil, gar­lic and thyme in a small saucepan. Sim­mer over low heat for 5 min­utes. Sea­son. Brush half the mix­ture onto sweet po­ta­toes.

STEP 4 Put both pans in oven and bake for 30 min­utes. Brush po­ta­toes with a lit­tle more but­ter mix­ture and bake for 30 min­utes more. Brush chicken with re­main­ing maple mix­ture and po­ta­toes with re­main­ing but­ter mix­ture. Bake for a fi­nal 30 min­utes. Carve chicken and serve with sweet po­ta­toes and heir­loom tomato salad.

Maple-roasted chicken with has­sel­back sweet po­ta­toes

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