Roast chicken with spicy lemon and garlic rub

A hearty meal with a good kick of garlic, served over delicious pasta.
 
recipes chicken roast
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Recipe from: 20 September 2010
Preparation time: 25 mins
Cooking time: 60 mins
 
 

Ingredients

 
  • Chicken:
  • 1
    lemon, washed and coarsely sliced (skin and all)
  • 7.5
    ml
    coarse salt
  • 5
    ml
    black peppercorns
  • 4
    whole cloves (or large pinch dried)
  • 3 - 4
    garlic cloves
  • 10
    ml
    rosemary needles
  • 125
    ml
    olive oil
  • 1
    green chilli, seeded and coarsely sliced
  • 125
    ml
    coriander or basil leaves
  • 1
    large, good quality free-range chicken
  • Pasta:
  • 15
    ml
    olive oil
  • 4
    anchovy fillets
  • 6
    whole spring onions, julienned
  • 250
    g
    frozen or fresh green beans, sliced
  • 250
    g
    baby tomatoes
  • 1 - 2
    cloves garlic, finely chopped
  • 125
    ml
    pitted black olives, crushed, chopped or left whole
  • 500
    ml
    cooked pasta (linguini or screws)
  • A few handfuls of rocket and basil leaves
  • Olive oil, lemon juice, salt and milled black pepper to season
Servings: Change Serving
 
 

Method

 
Chicken:
Place the lemon ( skin and all), salt, pepper, cloves, garlic, oil, chillies and coriander or basil leaves in the processor and process into a thick paste. Set aside.
Cut the chicken open along the breastbones and flatten by hand so that you end up with a spatch-cocked bird.
Smear the chicken with half of the rub and place in a roasting pan skin-side facing uppermost.
Cover and roast in a preheated oven at 200ºC for 50 - 60 minutes or until cooked through.
Remove from oven and brush the remaining rub all over the chicken.
Continue to cook uncovered in the oven for about 20 minutes or until golden and the skin is crisp. Serve with pasta.

Pasta:
Heat the olive oil and add the anchovy fillets.
Sauté briefly while crushing the anchovies until they disintegrate.
Now add the spring onion strips, green beans, tomatoes and garlic and sauté until the beans are glossy and the tomatoes are starting to burst.
Add the cooked pasta, olives and rocket and basil leaves and toss through until the pasta is heated.
Remove from heat and adjust seasoning, adding more olive oil, lemon juice to taste and salt and pepper.
Transfer to a serving platter and top with the roast chicken.
Spoon as much of the fat out of the pan and drizzle the remaining pan juices over the pasta to add even more flavour.

For more of I love cooking's recipes click here.

 

Read more on: poultry  |  roast  |  slow cook
 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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