Chilli Roasted Chicken with Caramelised Vegetables
This is David's wife Sohani's signature dish! Every time she serves this, the chicken turns out moist and cripsy skinned. Served with caramelised vegetables it will turn the traditional Sunday roast into an incredible chicken dish.
1 size 16 organic free range chicken
3tbsp Bitton 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
Preheat the oven to 200 degrees C.
To prepare the chicken, place all the garlic into the cavity. Pour 2 tblsp of the Bitton 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.