Easter centrepiece – A flavour packed favourite for adding a sweet-spicy twist to a Sunday roast or a fuss free midweek supper with salad.
Method:
Preheat the oven to 190°C /170°C fan/gas mark 5
In a bowl, mix the butter, garlic, Fresh Chilli Jam, lemon zest.
Prep the chicken: with the chicken’s legs pointing towards you, use your hands to loosen the skin from the breasts. Spread the butter Fresh Chilli Jam mixture evenly over the breasts under the skin.
Put the chicken in a medium-sized, high-sided baking tray, with a generous pinch of salt and a good grind of pepper. Quarter the zested lemon, and add to the dish with 200ml water.
Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear (stick the tip of a sharp knife into the thickest part of the thigh to check; if the juices are still a little pink, just give the chicken 5 to 10 mins more cooking).
Remove from the oven, leave to rest for 10 minutes, then carve and serve with the pan juices.
Prep time: 15 mins
Cook time: 1 hr 30 mins
Ingredients:
Serves: 4
- 60g butter, softened
- 2 garlic cloves, peeled and crushed
- 4 tbsp Tracklements Fresh Chilli Jam
- 1 lemon, zested
- 1.5kg free-range chicken
- sea salt and black pepper
