- 0:20 Prep
- 1:25 Cook
- 6 Servings
- Capable cooks
Perfect for the picnic esky, this succulent roast chicken is as tasty cold as it is hot.
Ingredients
- 2kg whole chicken
- 1 1/2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons Masterfoods Paprika Smoked
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon dried chilli flakes
- Fresh continental parsley leaves, to serve
- Salt, to season
Method
- Step 1Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut down either side of backbone and discard. Open the chicken to lie flat. Turn breast-side up and push down to flatten. Tuck wings under. Place in a glass or ceramic baking dish.
- Step 2Combine the oil, garlic, cumin, paprika, cinnamon, turmeric and chilli flakes in a bowl. Season with salt and pepper. Rub the oil mixture over the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
- Step 3Preheat oven to 200°C. Place chicken in a roasting dish. Roast, turning once, for 1 1/4 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. Set aside for 10 minutes to rest.
- Step 4Cut the chicken into pieces. Drizzle over the pan juices. Sprinkle with parsley.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1268 kj
Energy
12g
Fat Total
3g
Saturated Fat
1g
Fibre
46g
Protein
156mg
Cholesterol
123.46mg
Sodium
1g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Brett Stevens
- Publication: Australian Good Taste
0
