Roast chicken with preserved lemon and cumin butter
|1||chicken — large|
|80 g||butter — softeneed|
|40 g||onion — salad onions, finely sliced|
|2 Tbs||lemon — preserved, chopped|
|1 tsp||paprika — ground|
|2 Tbs||fresh coriander — chopped|
|1||salt and freshly ground black pepper|
|1||fresh thyme — handful|
|1||onion — sliced|
|1||lemon — cut into wedges|
Preheat oven to 180ºC.
Loosen skin over chicken breast and thighs by working your fingers (or a wooden spoon) from the neck flap gently down over thighs.
Mix butter ingredients together and season.
Spread butter between skin and meat in an even layer, under skin, over breast and thighs.
Season chicken and stuff cavity with thyme, onion and lemon.
Place remaining onion and lemon in a roasting pan and place chicken on top.
Roast for 90 minutes or until cooked through and drumsticks easily pull away from chicken when tugged.
Allow to rest for at least 5 minutes before carving.
More good ideas:
Roast vegetables like carrots, regular and sweet potatoes and butternut with the chicken.
Dot the flavoured butter over lamb chops or steak.
Buy all the ingredients now from Pick n Pay.