Rosemary & Lemon Roast Chicken with Garlic and Chilli Greens
- 1 whole organic chicken
- 1/2 onion
- 250ml organic chicken bone broth (or stock)
- 2 sprigs rosemary
- 1/2 lemon
- 50g butter
- 1/2 red chilli deseeded and sliced into 1cm thick pieces
- 200g tenderstem broccoli
- 200g cavolo nero (or you can sub for kale if you prefer)
- 2 cloves garlic, peeled and crushed
- 1 tablespoon extra virgin olive oil to drizzle
- 4 tablespoons shaved Parmesan
- Sea salt and black pepper
Preheat the oven to 200c.
Work out the time required to cook your chicken which should work to around 20mins per 450g.
Remove the chicken out of the fridge around 15 mins before you are about to prepare.
Check the chicken for any rogue feathers and pull out. Open up the cavity at the neck end and use fingers to gently pull apart the skin from the breast being careful not to break the skin. Take 20g of butter and smear between the breast and the skin. Massage from the outside to spread more evenly. Smear 20g of butter on the outside of the skin. Wash hands. Then season with a sprinkle of sea salt and black pepper.
Find a roasting tin that allows your chicken to fit in snuggly and not too large as this will leave the juices evaporating and burning.
Peel the onion and using just half cut into rough chunks. Place on the bottom of the roasting tin. Cut the 1/2 lemon in half again. Place these and the rosemary into the cavity.
Then lay the chicken into the roasting tin and pour in the broth or stock.
Place in the oven. Around half way through cooking time remove and baste the chicken with the juices and stock at the bottom of the tin. Place back in the oven for the remaining time.
In the meantime blanch the greens by trimming the stalks of the broccoli. With the cavolo nero hold at the thick stalk end and pull away and the leaves will easily come away from the stalk. Prepare two large bowls of water with ice so you can place the vegetables in here once cooked to retain their colour and stop the cooking process.
Fill two medium-large saucepans 3/4 full of water and bring to the boil. Add the broccoli in one and the cavolo nero in another and cook for 5 minutes until tender. Add to the iced water bowls. Leave for 5 minutes and drain.
Once the chicken has finished cooking remove from the oven and place onto a board. Cover with greaseproof or baking paper and leave to rest for 20 mins.
Carve the legs from the chicken and the breasts which you can cut each into three pieces ready for plating.
Heat a large frying pan or wok to a medium heat and add 10g butter. Once melted add the chilli slices and cook for 1-2 mins. Add the cooked greens (you may have to do this in two batches if your pan isn’t big enough) and cook for a further 3 minutes until heated through. Add the crushed garlic, pinch of sea salt and cook for a further minute.
Remove from the heat and drizzle over the olive oil and mix through. Divide between the plates. Shave the parmesan over the greens. Place the chicken on top of the greens and serve.
Tip: to reheat chicken preheat the oven to 180c. Place the chicken into a baking or roasting tray, add 1/2 cup of bone broth or water and cover with foil. Cook for 20 mins, or more if you need, to ensure the chicken reaches an internal temperature of 165f/74c.