Source: Coles Magazine - May 2016 - Page 24
Serves 6 - Prep 10 min (+10 min resting time) - Cooking 2 1/2 hours
Ingredients
1/4 cup (60ml) olive oil
4 garlic cloves, unpeeled
1 cinnamon stick or quill
1 lemon, chopped
2 teaspoons smoked paprika
2 teaspoons dried thyme
2 teaspoons onion flakes
1 teaspoon dried oregano
1/4 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1.8kg Coles RSPCA Approved Whole Extra Large Chicken
1 cup (250ml) chicken stock
Roasted vegetables, such as pumpkin, baby potatoes and zucchini, to serve
Oregano sprigs, to serve
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| Image Source: Taste.com.au |
Ingredients
1/4 cup (60ml) olive oil
4 garlic cloves, unpeeled
1 cinnamon stick or quill
1 lemon, chopped
2 teaspoons smoked paprika
2 teaspoons dried thyme
2 teaspoons onion flakes
1 teaspoon dried oregano
1/4 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1.8kg Coles RSPCA Approved Whole Extra Large Chicken
1 cup (250ml) chicken stock
Roasted vegetables, such as pumpkin, baby potatoes and zucchini, to serve
Oregano sprigs, to serve
- Preheat oven to 140C. Drizzle 1 tablespoon of the oil over a large roasting pan. Lightly crush garlic with the back of a knife. Break cinnamon into large pieces. Place garlic, cinnamon and lemon in centre of pan. In a bowl, combine paprika, thyme, onion flakes, dried oregano, chilli, pepper and remaining oil.
- Trim excess fat from chicken. Tie legs together with kitchen string. Rub all over with paprika mixture. Place, breast-side up, on lemon mixture. Pour stock around the chicken in the pan.
- Roast, basting every hour with pan juices, for 2 1/2 hours or until juices run clear when chicken thigh is pierced with a skewer. Transfer chicken to a serving dish and cover loosely with foil. Set aside for 10 mins to rest. Serve with the vegetables and oregano sprigs.