KYLIE KWONG'S RADICAL ROAST CHICKEN
Make and share this Kylie Kwong's Radical Roast Chicken recipe from Food.com.
Provided by Missy Wombat
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 220°C (450°F).
- Rinse chicken under cold water.
- Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
- Tuck wing tips under chicken.
- Place chicken in roasting tin, breast-side up.
- Place tarragon and half the rosemary inside the chicken cavity.
- Using your hands, carefully separate the skin from the meat over the breast and thighs of the chicken.
- Place the butter between the skin and the meat, spreading it evenly under the skin.
- Lightly crush unpeeled garlic cloves and scatter over chicken with bay leaves, salt and remaining rosemary.
- Place carrots, sweet potatoes, potatoes and shallots around chicken, then drizzle with oil and sprinkle with pepper.
- Cover roasting dish with foil and roast for 35 minutes.
- Remove from oven and lower the temperature to 180°C (350°F).
- Take off foil and bake for a further 20 minutes, or until chicken is just cooked through and vegetables are tender.
- To test chicken, insert a skewer into the thigh and press against the meat- it is cooked when the juices run clear.
- The skin should be crisp and lightly browned.
- Remove chicken from oven, cover with foil and leave to rest in a warm place for 10 minutes.
- Remove chicken from tin and serve with the roast vegetables and some crusty sourdough bread.
Nutrition Facts : Calories 1306, Fat 95, SaturatedFat 31.6, Cholesterol 335, Sodium 2086.1, Carbohydrate 37.2, Fiber 5.5, Sugar 5.5, Protein 73.8
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