Sometimes you can find some amazing deals at Chapters Indigo books. They had the Donna Hays New Classics hardcover cookbook on sale for $15, regularly it’s a $50 cookbook! I bought it for myself for Mother’s Day (May 10th if you were wondering). This past weekend I made a variation of the butterflied roast chicken. I had tried the technique before but not the recipe for the dressing which you spread over top of the chicken before you cook it. I’m not much for super spicy food so I halved the spices and added only a couple of pinches of the chili flakes. You can really smell the red wine vinegar when it’s in the oven but don’t worry, it wasn’t overpowering once it cooked off. It’s the first time I didn’t put a little water at the bottom of the pan and I noticed after about 40 minutes the skin was extra crispy. With the high heat I was afraid the juices at the bottom of the pan were starting to burn so I added a touch of water. Big mistake. The chicken skin got soggy :(. But after the chicken was cooked, I made a gravy out of the drippings and holy smokes it was delicious! I will make this again and play around with the spice amounts to see how much heat I can handle.
SPICE ROASTED CHICKEN
1 teaspoon dried chilli flakes
3 cloves of garlic, crushed
1/2 teaspoon smoked paprika
1 teaspoon dried oregano leaves
1 tablespoon shredded lemon zest
1/4 cup of red wine vinegar
1/4 cup of olive oil
sea salt and cracked pepper
1 x 1.6 whole chicken, butterflied
Pre-heat oven to 400 F ( 200 celsius). Butterfly the chicken, by using a sharp knife or chicken scissors, cutting as closely along either side of the backbone and remove it.
Place garlic, chillies, paprika, oregano, lemon zest, vinegar, olive oil in a bowl and mix it well until combined. Place chicken in a baking tray lined with non-stick baking paper, pour over the chilli mixture and spread over the chicken to coat. Roast for 45 minutes , brushing with the pan juices halfway through or until cooked through and golden brown. Serves 4.