Potato Spice, Chicken Spice, Coriander Pesto, Lemon Marinade, Liquid Chicken Stock
You will need
1 fresh free range chicken
1 T (15 ml) Ina Paarman’s Chicken Spice
1 t (5 ml) sugar
grated zest of 1 lemon
1 T (15 ml) Ina Paarman’s Coriander Pesto
2 T (30 ml) olive oil
½ lemon (use half of the one from which zest was grated)
2 t (10 ml) sugar
Ina Paarman’s Chicken Spice
½ cup (125 ml) Ina Paarman’s Lemon Marinade
¾ cup (180 ml) boiling water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
5 peeled potatoes
Ina Paarman’s Potato Spice
Method
Cut out the backbone of the chicken, bend the ribcage open and flatten the chicken with the back of your hand. Carefully loosen the skin over the breast and thighs.
Mix all the ingredients for the flavour rub together and spread it under the skin of the chicken. Adjust the oven rack to one slot below the middle and preheat the oven to 180°C. Slice half the lemon (from which the skin was grated) and lay thin slices in a medium/large ovenproof dish. Sprinkle sugar over the lemon. Season the underside of the chicken with Chicken Spice.
Position the chicken on the lemon slices, skin side up. Season with a little more Chicken Spice. Pour Lemon Marinade evenly over chicken.
Dissolve the Concentrated Chicken Stock in the boiling water and carefully pour it in on the side of the dish so as not to wash the Marinade off the chicken Season the potatoes with Potato Spice and tuck them in all around the chicken. Place the chicken in the oven (covered) and roast for 1 hour until nicely browned. Remove the cover and roast uncovered for a further 30 minutes. Leave to rest, out of the oven, for 10 minutes before carving.
Serve with creamed spinach, honey glazed butternut and a green salad.
