Ingredients

75 grams butter, softened

2 teaspoons dried oregano

1 teaspoon dried marjoram

1 teaspoon minced garlic

grated rind of ½ lemon

¼ teaspoon ground cinnamon, optional

1x 1.8 kilogram chicken

1 bayleaf

4 orange-fleshed kumara, peeled and halved lengthwise

2 red onions, peeled and quartered

Olive and herb topping

½ cup coarsely chopped olives

2 tablespoons fresh oregano leaves or chopped fresh parsley

grated rind of ½ lemon

juice of 1 lemon

2 tablespoons olive oil

Preparation

  1. Preheat the oven to 190ºC.
  2. Mix together the butter, oregano, marjoram, garlic, lemon rind and cinnamon, if using.
  3. Using a pair of kitchen scissors or shears, cut down either side of the chicken’s back bone and remove. If you do not have shears, use a heavy cook’s knife as it will cut through any bones with ease. Turn the chicken breast-side up on a chopping board and press down on the bird to flatten. Using your fingers, carefully lift the skin away from the breast and thigh area.
  4. Spread half the butter between the skin and meat and spread the remaining half on top of the chicken. Place the bay leaf into a large roasting dish or an ovenproof frying pan. Sit the chicken on top and arrange the kumara and onions around the chicken.
  5. Roast in the preheated oven for 50-60 minutes. Serve from the roasting dish or transfer the chicken and vegetables to a serving platter, pouring any juices from the pan over the chicken before scattering over the olive and herb topping.
  6. Olive and herb topping
  7. Mix all ingredients together.

© Allyson Gofton 2011