Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Roast Chicken with Chili & Garlic


Roast Chicken with Chili & Garlic

Roast chicken is a family favorite that everyone can enjoy. I had some leftover bits and bobs yesterday so decided to use it in the butter to flavour the chicken. The result was a fragrant bird with subtle spice, moist and delish.

Equipment required

1 food processor, small chopping attachment
1 lrg baking tray

Shopping list for 2-4 people

1.4kg chicken

1 sprig fresh rosemary
1 lrg red chili deseeded
2 cloves of garlic
4 rashes streaky bacon
1 tbsp salted butter
Splash olive oil

Method to the madness

Remove the chicken from the oven 30 minutes before cooking

Preheat the oven to 240C

Peel the garlic, pick the leaves from the rosemary and place all ingredients into the chopper

Blitz the mixture together until you have a nice fine butter

Take your fingers and insert under the breast skin to gently lift, without breaking it

Use a generous amount of the butter and slide it under the skin on both sides, ensuring the butter gets all the way to the front of the bird

With any remaining butter spread it over the outside of the bird

Place it in the oven and immediate turn down to 200C

Cook the bird for 1hr 10mins then leave it to rest for 10 mins

If the breast darkens too much then cover with Alfoil

Carve the chicken and use the juices if the bird to make a gravy if you desire

Serve with your fav low carb side. I used roasted pumpkin and steamed broccoli



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