Spring Chicken

Hi everyone - I am away in Brisbane for work this week, so I'm doing lots of eating out! But....here is something that I cooked last Sunday. I was in the mood for a roast, but with lighter flavours and something a bit more spring-like. I decided on Italian flavours and served the chicken with a simple salad of cherry tomatoes, bocconcini, basil and olives (and just a splash of white wine vinegar and good extra virgin olive oil) 

This chicken is made super moist by making up a small amount of garlic butter that is put under the skin, so as it cooks it is infused by garlicky gorgeousness. You could use the same principle with chicken pieces if you like. The stuffing is quite light and fresh tasting and I didn't make any gravy to serve with this. It has enough great flavour by itself - just pour the pan juices over. Delicious.

Garlicky roast chicken with proscuitto and lemon stuffing

You will need: 1 x Number 14 chicken (1.4kg), 1 tablespoon salted butter, 3 cloves finely chopped/minced garlic, 2 cups fresh breadcrumbs, 1 egg, 6 thin slices proscuitto chopped finely, 1 onion finely chopped, 2 tablespoons chopped continental parsley, 1 tablespoon chopped capers, 1 teaspoon fresh grated lemon rind, 1 tablespoon grated parmesan, salt and pepper.

Method: Combine the garlic and the butter well. Set aside. Rinse the chicken in cold water in and out, dry with a paper towel and set aside.

Combine all remaining ingredients to make the stuffing. Mixing it with your hands is the most effective method. Stuff the chicken with the stuffing.

Take the butter and gently push it under the skin of the chicken, taking care not to tear it.

Bake the chicken in a preheated oven at 240C for an hour and fifteen minutes. Allow it to rest for 15 minutes before serving.

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