Masterchef’s has­sle free gluten free

Rose­mary and Gar­lic Roasted Chicken with But­ter­nut and Rose­mary Purée

Irish Sunday Mirror - - YOUR HEALTH -

Jane said: “Ev­ery­one loves Roast Chicken! For my fam­ily it’s a Sun­day sta­ple, I love gar­lic and rose­mary so this recipe is a favourite.the best thing is that the left­overs make de­li­cious sand­wiches too.”

1 x 1.5kg chicken

½ gar­lic bulb, sliced hor­i­zon­tally to cre­ate a cross sec­tion

½ lemon

10g rose­mary, with a driz­zle of olive oil on the stalk

50g but­ter

Turmeric, sea salt and freshly ground black pep­per


1 x quan­tity But­ter­nut Squash and Rose­mary Dip with Sriracha Oil and Ba­con Crum­ble (Page 121) – pre­pare all three el­e­ments but leave them sep­a­rate Chicken Gravy (Page 209) and green veg­eta­bles Turmeric, gar­lic and salt-crusted roast pota­toes

1 Pre­heat the oven to 180°C/160°C Fan/gas Mark 4. Place the chicken in a roast­ing tray and put the halved gar­lic bulb into its cav­ity. I al­ways un­truss a chicken to cook it as I find that this way you get lovely, melt-offthe-bone legs and ten­der breast meat.

2 Squeeze the lemon over the chicken and then place the squeezed out half in­side the cav­ity.

3 Re­move about 20 leaves from the rose­mary, chop them finely then set aside. Place three-quar­ters of the re­main­der of the rose­mary in the cav­ity of the chicken – if some is stick­ing out, that’s fine. Place the last quar­ter un­der and around the bird.

4 Driz­zle some of the olive oil over the chicken and sprin­kle it lib­er­ally with salt, black pep­per and the finely-chopped rose­mary. Dot the but­ter lib­er­ally over the chicken and place it in the oven for ap­prox­i­mately 90 min­utes un­til the chicken juices run clear when the thigh is pierced.

5 To serve, carve the chicken then put a good smear of the but­ter­nut squash dip onto each plate, driz­zle with the Sriracha oil (op­tional) and sprin­kle over the chopped ba­con. Place the chicken to the side and serve with some gravy, a green veg­etable of your choice and roast pota­toes.

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