After all the hours spent roasting chickens, it is truly the bread in this dish that ends up being the display-stopper. It's crispy at the out of doors, smooth in the center, and chock-complete of chickeny goodness.
INGREDIENTS
1 lemon
1 1/4kg chicken
80g butter softened
1 garlic bulb, smashed
1 good-quality sourdough loaf
1 potato, sliced
1 bunch basil
1 bunch thyme
1 bunch tarragon
300ml extra virgin olive oil
METHOD
1. Preheat the oven to 200°C. Place the whole lemon inside the chicken. Combine the butter and half the garlic, and slide under the skin on the breast and thighs. Smooth the skin to spread the butter mixture.
2. Cut bread in half horizontally (set-top half aside for other use). Slice the potato and arrange in a roasting pan for the bread to sit on. Put the bread onto the potato. Rip the herbs and scatter over the bread with the remaining garlic. Drizzle with half the oil, and season.
3. Place the chicken on top of the bread. Drizzle the remaining oil over the chicken, and season with salt and freshly ground black pepper.
4. Roast the chicken for 30 minutes, then reduce the oven to 140°C and cook a further 30 minutes. Remove from the oven and rest for 20 minutes.
5. Break up the chicken on the bone and cut the bread into slices. Squeeze the cooked lemon over the chicken and bread to serve.
INGREDIENTS
1 lemon
1 1/4kg chicken
80g butter softened
1 garlic bulb, smashed
1 good-quality sourdough loaf
1 potato, sliced
1 bunch basil
1 bunch thyme
1 bunch tarragon
300ml extra virgin olive oil
METHOD
1. Preheat the oven to 200°C. Place the whole lemon inside the chicken. Combine the butter and half the garlic, and slide under the skin on the breast and thighs. Smooth the skin to spread the butter mixture.
2. Cut bread in half horizontally (set-top half aside for other use). Slice the potato and arrange in a roasting pan for the bread to sit on. Put the bread onto the potato. Rip the herbs and scatter over the bread with the remaining garlic. Drizzle with half the oil, and season.
3. Place the chicken on top of the bread. Drizzle the remaining oil over the chicken, and season with salt and freshly ground black pepper.
4. Roast the chicken for 30 minutes, then reduce the oven to 140°C and cook a further 30 minutes. Remove from the oven and rest for 20 minutes.
5. Break up the chicken on the bone and cut the bread into slices. Squeeze the cooked lemon over the chicken and bread to serve.
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