It’s hard to go past a good roast chicken. I usually roast a chicken in a moderate oven and it takes about 1 hour 15 minutes. However I was recently reading about the continuing popularity of roasted and/or rotisserie chickens amongst chefs. One suggested cooking the chicken much more slowly to retain the moisture and bring out the flavours that you use to season it. If I’d thought ahead a little more I would have brined the chicken for 24 hours first. Anyway the result was delicious.
1 whole chicken
50-75g unsalted soft butter
2 tsps salt
Freshly ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp sweet smoked paprika
Good pinch cayenne pepper
Grated rind of 2 limes, then quarter the limes
1 tsp Herbes de Provence
1 tbsp fresh oregano leaves, finely chopped (if you don’t have fresh use 1 tsp dried oregano)
5-6 cloves of garlic, finely grated
3 medium onions, peeled – 2 thickly sliced and 1 cut into wedges
Heat the oven to 120°C.
Mix together the butter, salt, pepper, cumin, coriander, paprika, cayenne, lime zest, Herbes de Provence, oregano and garlic. Push this flavoured butter under the skin of the chicken starting with the breast. Make small slits in the thigh skin to make it easier to push the butter in there. Then rub the rest of the butter all over the skin. Stuff the onion wedges and lime quarters into the cavity.88888
Place the onion slices in an oven dish and put the chicken on top. Add a little water to the dish. Put in the oven. Cook for two hours, baste the chicken with the pan juices then turn the oven up to 170°C. Cook for another 15 minutes, baste again then give the chicken a final burst at 200°C for the another 15 minutes.
Remove from the oven, cover and leave to rest for 10 minutes.
To serve garnish with coriander leaves and lime wedges. I served the chicken with Turkish bread, a salsa of avocado, cherry tomatoes, red onion, coriander and fresh chilli and a green salad of baby French beans, snow peas, peas, baby radishes and microgreens.