Chicken Recipes Details
Preheat the oven to 160C/gas mark 2-3. Season the chicken inside and
out with sea salt. Cut one lemon in half, squeeze a little juice into
the cavity of the bird, then place the two lemon halves and the parsley
sprigs in the cavity. Truss the chicken and rub it all over with the
olive oil.Place the chicken on its side in a heavy-based roasting tin and roast for 20 minutes. Turn the bird on to its other side and roast for another 20 minutes. Turn it on to its back and roast for a further 20 minutes or until cooked.
Turn the oven down to 60C/gas mark ¼ and open the door for a few minutes to let out the heat. Allow the chicken to rest for 15 minutes in the warm oven.
Meanwhile for the sweet potato and ginger purée, place the sweet potato, ginger and sea salt in a saucepan and add enough cold water so the vegetables are not quite covered. Bring to the boil over a medium-high heat. Reduce the heat to low and simmer gently for about 20 minutes or until soft. Add the butter, then purée with a food processor or hand-held blender until smooth. Check the seasoning and finish with extra butter and a good grind of white pepper.
To carve the chicken, remove the string and pull the legs apart, run a sharp knife down and through the hip bone, removing the legs; separate the drumstick and thigh at the joint. Remove the breasts with the winglet. Cut each breast in half lengthways.
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes
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