Page 59 - MyMT EATS Recipe book (Proofed May 2017) (2)
P. 59
Roast Chicken Platter with Rocket and Lemon
1 large free-range chicken (about 1.5kg)
olive oil, to brush or spray
2 tbsp melted butter
4 juicy lemons
salt and ground black pepper, to taste
2 handfuls (50g) rocket / arugula or spinach leaves
Preheat oven to 220ºC fanbake. Dry chicken inside and out with paper towels and
remove visible fat. Place breast-side up in a deep oven dish that has been brushed
or sprayed with a little olive oil.
Brush melted butter over chicken. Cut 1 lemon in half, squeeze the juice over the
chicken and place the 2 squeezed lemon halves in the chicken cavity. Season
chicken with salt and pepper. Roast 20-30 minutes or until chicken starts to brown.
Brush with pan liquids then cook a further 40-45 minutes until juices run clear
when a skewer is inserted into the densest part of the thigh, or until a kitchen
thermometer reaches 82ºC when placed deep into the thigh. Allow chicken to rest
for 10-15 minutes or up to 30 minutes.
When ready to serve, transfer chicken to a board and cut into large pieces.
Arrange on a platter and sprinkle with leafy greens. Cut the remaining three
lemons into segments or cheeks and arrange around the platter.
