One of the all time favourite Sunday meals, a good ol’ roast chook! I love how roast chicken makes for a fantastic lunch or dinner for the family, and guests, plus provides delicous leftover lunches for the week! Try this new take on an old recipe, by using an antipasto paste to baste your chicken. You’ll be making this Antipasto Roast Chicken again in no time!
This Antipasto Roast Chicken is a delicious and fabulous way to cook gorgeous free-range, organic chicken from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Serves 6-8
Time – about 2 hours
Ingredients:
-
1 Whole organic chicken
-
1 whole lemon, halved
Antipasto Tapenade
- 1/3 cup kalamata olives
- 8 sun-dried tomatoes
- 3 cloves garlic
- 1 Tbsp EVOO
- 1 Tbsp balsamic vinegar
- 1 tsp dijon mustard
Serve with your choice of:
- Roast vegetables
- Mashed vegetables
- Salad
Method:
- Preheat oven to 180C fan forced.
- Take the chicken out of any packaging it may be in, pat down dry with baking paper and place onto a baking tray. Insert the two halves of the lemon into the cavity.
- Place all tapenade ingredients into a food processor or blender. Process until it becomes a paste.
- Transfer the tapenade/paste onto the chicken and slather it all over with your hands, or a spatula if you prefer.
- Place chicken in the oven and cook for 25mins per 500g (e.g. if the whole chicken weighs 1kg then cook for 50 mins).
- Once cooked, garnish with some lemon zest and freshly squeezed lemon juice
- Serve with your favourite roast veggies or salad.