Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 10 mins Cook­ing time 1 hour 10 mins plus rest­ing time

Serves 4

1.4-1.6kg or­ganic free-range chicken, trimmed and pat­ted dry with pa­per towel Sea-salt flakes and freshly ground

black pep­per, to sea­son

1 lemon

10 sprigs thyme

2 fresh bay leaves

8 large cloves gar­lic

11/2 Tbsp sea-salt flakes

150g un­salted but­ter

3 hand­fuls dill fronds, chopped 3 stalks cel­ery

1 large loaf qual­ity sour­dough

STEP 1 Pre­heat oven to 200˚C fan-forced (220˚C con­ven­tional). Sea­son chicken in­side and out. Cut lemon into quar­ters and stuff in­side cav­ity, with thyme and bay leaves.

STEP 2 In a mor­tar and pes­tle smash gar­lic with sea-salt flakes, un­til you have a paste. Mix in but­ter, dill and some black pep­per un­til thor­oughly com­bined.

STEP 3 Care­fully sep­a­rate skin from breast and legs of chicken and, us­ing your fin­gers, spread gar­lic-but­ter mix­ture un­der skin on the flesh, tak­ing care not to tear skin. Dis­trib­ute but­ter evenly by smooth­ing skin from the out­side.

STEP 4 Put cel­ery in a deep bak­ing dish. Cut a shal­low cav­ity in crust on top of loaf of bread, just large enough to snugly nes­tle chicken, en­sur­ing chicken is still sit­ting on top of bread. Sit bread on top of cel­ery in dish.

STEP 5 Sea­son skin and roast chicken for 40 min­utes. Re­duce oven to 150˚C fan-forced (170˚C con­ven­tional) and roast for a fur­ther 30 min­utes or un­til cooked (juices will run clear).

STEP 6 Re­move from oven, cover with foil and rest for 20 min­utes be­fore carv­ing. Serve chicken with bread and juices from pan.

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