A recipe by David Bitton

Serves: 4

Ingredients

  • 1 size 16 organic free range chicken
  • 3tbsp Bitton Gourmet Chilli Oil
  • 2 medium carrots, peeled and sliced into quarters
  • 1 large Spanish Onions, skin on, cut into quarters
  • 3 medium Desiree potatoes, quartered
  • 1 large cob of corn, quartered
  • 1 small sweet potato, quartered
  • Please note that all the vegetables should be cut to similar sizes
  • 1 whole garlic bulb, pulled apart but skins on
  • Sprig each of thyme, rosemary, parsley, sage, leaves only
  • Sea salt

Related Bitton Products

Method

Preheat the oven to 200 degrees C.

To prepare the chicken, place all the garlic into the cavity. Pour 2 tblsp of the Bitton Gourmet Chilli Oil all over the chicken and rub into the skin. Season well with sea salt.

Place a large deep non stick baking tray over a medium high heat on your stove top or barbeque. Add an additional 1 tblsp of the chilli oil to the tray and heat until just smoking. Seal the chicken well on all sides for a total of approximately 20 minutes.

Remove the chicken from the tray and add the vegetables and herbs . Place the chicken back on top of the vegetables, breast side up and cook for a further 35 to 40 minutes or until the skin is crispy and the meat cooked.
Carve and serve.