Name: Roasted chilli and lemon chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 60 gram butter, at room temperature; 2 lemons, finely grated zest, juice of 1, other lemon sliced; 1 teaspoon chilli and garlic pasta; 1.8 kilogram chicken, butterflied, washed, dried; 1/2 cup water; 4 large potatoes, peeled, quartered; 300 gram pumpkin, cut into wedges; salad leaves, to serve

Roasted chilli and lemon chicken

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Serves 4

Prep

15M

Cook

Total

1H 15M

Ingredients

60 gram butter, at room temperature

2 lemons, finely grated zest, juice of 1, other lemon sliced

1 teaspoon chilli and garlic pasta

1.8 kilogram chicken, butterflied, washed, dried

1/2 cup water

4 large potatoes, peeled, quartered

300 gram pumpkin, cut into wedges

salad leaves, to serve

Method

1.Preheat oven to hot, 200°C.

2.In a small bowl, combine butter, lemon zest, and chilli and garlic pasta. Season to taste; mix well. Rub butter mixture all over skin of chicken pieces.

3.Arrange lemon slices in a large baking pan; top with chicken pieces, skin side up. Combine lemon juice and water; pour over chicken pieces.

4.Place potatoes and pumpkin around chicken; bake, basting regularly, 1 hour, or until juices run clear when a skewer is inserted into thickest part of the thigh.

5.Cup chicken into serving-sized pieces. Drizzle with pan juices. Serve with vegetables and salad leaves.

To butterfly chicken, cut through breastbone and flatten, skin side up. Or ask your butcher to butterfly the chicken for you.
Note

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