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Whole spiced chicken with mediterranean vegetables

From Great Food Bites
David Massey roasts up a lip-smacking treat of spiced crisp skinned chicken with roasted Mediterranean vegetables

Whole spiced chicken with mediterranean vegetables

Method

1. Preheat the oven to 220C/gas 8.

2. Shave the tip of the garlic bulb away to expose the cloves. Place the garlic bulb in a roasting tray, drizzle with 2 tablespoons of the olive oil and cover with kitchen foil. Add the chilli and red pepper to the tray (without wrapping them in foil) and roast until softened.

3. Remove the garlic when it is soft to the touch - about 20-30 minutes. The red pepper and chilli will be done after about 15 minutes.

4. Allow to cool and remove the skin from the pepper with a sharp knife. Remove the garlic cloves from their skins.

5. Put the chilli, pepper, rosemary, olive oil, roasted garlic, salt, black pepper and cumin together in a food processor and blitz to a paste.

6. Cut the lemon in half and place one half in the chicken cavity. Gently push half of the butter under the skin of the chicken and smear the spice mix over the chicken.

7. Squeeze the other half of the lemon over, cover with foil and place in a roasting pan. Roast for 30 minutes.

8. Remove the foil and roast for a further 30 minutes.

9. Meanwhile lay the vegetables on a baking tray, drizzle with olive oil and roast for 15 minutes.

10. When the chicken has cooked, remove from the roasting pan and leave to rest for 20 minutes in a warm place. Add the stock to the pan juices and whisk in the remaining butter. Carve the chicken and serve immediately with the vegetables and sauce.

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Serves: 4

Prep: 45 min
Cook: 1 hr 10 min

Ingredients
1 bulb garlic
6 tbsp Olive oil
1 red chilli
1 red pepper
3 fresh rosemary sprigs, finely chopped
1 tsp ground cumin
1 lemon
1.5kg chicken, whole
50g Butter
200ml veal stock
salt and fresh ground black pepper