Herby Easter roast chicken
Photo by Allyson Gofton
Chicken is ideal for a large crowd. It is cheap especially if you buy it frozen. Split the chicken down the back to flatten and it will cook quicker. Spread it liberally with a herb and spice butter inspired by the flavours of Greece, roast with a medley of autumn vegetables and enjoy a casual feast day of fabulous flavours with family and friends on Easter Sunday.
For more from Allyson about how our eating habits in New Zealand have changed click here.
- Heat the oven to 180C.
- Mix together the butter, oregano, marjoram, garlic, lemon and cinnamon.
- Using a pair of kitchen scissors or shears, cut down either side of the chicken’s backbone. If you don’t have shears, use a heavy cook’s knife, as it will cut through any bones with ease. Turn the chicken breast- side-up on a chopping board and press down on the bird to flatten.
- Using your fingers (which are gentler than a knife), carefully lift the skin away from the breast and thigh area. Spread half the butter between skin and meat and spread the remaining half on top of the chicken.
- Place the bay leaf in a large roasting dish or an ovenproof frying pan. Sit the chicken on top and arrange the vegetables around the chicken.
- Roast for 50-60 minutes until the chicken and vegetables are cooked. Serve on a platter, pouring any juices from the pan over the chicken before scattering over the olive and herb topping, below.
Olive and herb topping
- 1⁄2 cup coarsely chopped olives
- 2 Tbsp oregano leaves or chopped fresh parsley
- Grated rind 1⁄2 lemon
- Juice 1 lemon
- Mix all the ingredients together.