"Sometimes there's nothing better than a beautifully roasted chook," says Josh Lewis, head chef at Fleet in Brunswick Heads. "This one has its skin filled with preserved lemon and fresh herbs, and is simply basted until golden brown."
- ¼ cup coarsely chopped flat-leaf parsley
- 2 tbsp coarsely chopped dill
- 2 tbsp coarsely chopped tarragon
- 12 thyme sprigs
- 1 preserved lemon, flesh discarded, rind soaked in water for 5 minutes to remove excess salt
- 35 gm (½ cup) fresh fine breadcrumbs
- 60 gm unsalted butter, coarsely chopped
- 1 (1.6kg) chicken, preferably organic
- 50 ml olive oil
- 1Preheat oven to 180°C. Process herbs, preserved lemon, breadcrumbs and 40gm butter in a food processor, scraping down sides occasionally, until well combined.
- 2Starting from the neck end, gently separate the skin from breast of chicken by running your fingers under skin, keeping it intact. You should be left with a pocket running the full length of each breast (if you can't reach the whole way, use the end of a wooden spoon). Spread herb butter onto breasts under the skin and massage to create an even layer. Place chicken in a roasting pan, pour over olive oil, spreading it evenly, and season with salt. Dot with remaining butter and roast, basting every 15 minutes until skin is golden and juices run clear when a thigh is pierced with a skewer (1-1¼ hours). Rest for 5-30 minutes before carving.
Drink suggestion: 2017 Latta Tranquil Nebbiolo Rosé Zero SO2, Ballarat. Drink suggestion by Astrid McCormack.