Recipe

Zesty Roast Chicken Recipe

	Sprout / All my dishes 1 year ago This is a mixture of a few recipes and a bit of a spin on a traditional roast chook! Be aware that I LOVE garlic, so feel free to put in less - I put in at least this much if not more ;) Prep:45m Cook:2m Servings:6	Sprout
	tasty roast chicken

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Ingredients

2kg chicken for roasting

2 heads garlic

2 lemons

fresh rosemary (a good handful plus extra for veggies)

100g (approx) butter

18 mushrooms

1 large or 2 medium eggplants

8 good size potatoes

6 small onions

2 bunches asparagus

dash white wine (plus chefs drinks!)

Directions

Get the chicken ready for roasting by cleaning and drying cavity.

Mix together the butter, zest of one lemon, handful of rosemary and about 4 large cloves chopped garlic. Carefully rub 3/4 of the mixture under the skin of the chicken. Reserve the rest for the outside.

Cut the unzested lemon into quarters. Skin about 6-8 gloves of garlic. Grab a couple of sprigs of rosemary and stuff it all into the chicken cavity. Truss the chook and put it in your roasting pot with a bit of oil on the base.

Juice the zested lemon and pour over the chicken. Season skin with salt and pepper and then rub in the remaining butter mixture. Place chook into oven (about 200 degrees).

Chop eggplant into nice even rounds, and salt liberally and leave in strainer till needed. Pat dry before cooking.

Peel and chop potatoes for roasting. Skin the onions (if you only have large onions chop them to the same size as the potatoes for even cooking) and place in a bowl with chopped rosemary, salt and pepper, and a bit of olive oil. Mix to coat and add to pan after about 40 minutes cooking. (*My chook took 2 hours to cook - you want to have the potatoes and onions on for at least an hour with the roast)

Remove the loose skin from a head of garlic and break up the cloves. Add to the pan when adding the potatoes.

Remove the stalks from the mushrooms and keep. The mushrooms need about 30 minutes in the roasting pan, so add when 30 minutes cooking time remains.

When you put the mushrooms in, begin cooking the eggplant and asparagus. This can be done on a BBQ, grill or pan - however you like to cook it, but I like the smokey contrast of flavors.

Remove chicken and veggies from the roasting pan. Allow chicken to rest before carving. Meanwhile, prepare the sauce.

Chop mushroom stalks roughly. Place roasting pan on a medium heat and add the stalks to the roast juices. Add a dash of wine and begin to reduce to make a nice light jus to pour over chicken and veggies. I usually squeeze about 5 roasted garlic cloves in the juice and mix in to provide extra body.

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