Herb Roasted Chicken, Spicy Squash and Carrots
This Herb Roasted Chicken recipe is a great alternative to serve up to family and friends for Sunday lunch. The squash and carrots are spiced with star anise and cumin. Delicious!
Ingredients
For the chicken:
- 1 x 2kg corn-fed chicken, wishbone removed
- 100g softened butter
- 1 small bunch tarragon
- 1 small bunch parsley
- 15ml olive oil
- Salt and pepper
For the spicy squash and carrots:
- 25g butter
- 2 tablespoons olive oil
- 1 butternut squash, cubed
- 4 carrots, cubed
- 5 star anise
- 1 tablespoon cumin seeds
- 2 tablespoons mango chutney
- Chopped parsley, to garnish
Method
Pre-heat the oven to 200ºC.
Put the butter and herbs into a mini food processor and blitz until thoroughly combined then spoon into a piping bag.
Gently pull the chicken skin over the breast away from the meat. Pipe the butter mixture underneath the loosened skin and smooth the top of the skin so the butter is evenly distributed.
Place the chicken into a roasting tray, drizzle in oil, season and roast for 1 ¼ hours.
For the squash and carrots, heat the butter and oil in a pan over a medium heat. When the butter has melted add the vegetables and the spices then pan fry then until charred, for about six to seven minutes. To finish, add the mango chutney, seasoning and parsley with the spices for 6 to 7 minutes.
Once the chicken has been rested, carve then serve with the squash and carrot.
Ingredients
For the chicken:
- 1 x 2kg corn-fed chicken, wishbone removed
- 100g softened butter
- 1 small bunch tarragon
- 1 small bunch parsley
- 15ml olive oil
- Salt and pepper
For the spicy squash and carrots:
- 25g butter
- 2 tablespoons olive oil
- 1 butternut squash, cubed
- 4 carrots, cubed
- 5 star anise
- 1 tablespoon cumin seeds
- 2 tablespoons mango chutney
- Chopped parsley, to garnish
Method
Pre-heat the oven to 200ºC.
Put the butter and herbs into a mini food processor and blitz until thoroughly combined then spoon into a piping bag.
Gently pull the chicken skin over the breast away from the meat. Pipe the butter mixture underneath the loosened skin and smooth the top of the skin so the butter is evenly distributed.
Place the chicken into a roasting tray, drizzle in oil, season and roast for 1 ¼ hours.
For the squash and carrots, heat the butter and oil in a pan over a medium heat. When the butter has melted add the vegetables and the spices then pan fry then until charred, for about six to seven minutes. To finish, add the mango chutney, seasoning and parsley with the spices for 6 to 7 minutes.
Once the chicken has been rested, carve then serve with the squash and carrot.
