GARLIC AND DILL ROASTED CHICKEN ON A BED OF GARLIC BREAD
Preparation time 10 mins Cooking time 1 hour 10 mins plus resting time
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
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.