Herby Easter roast chicken

Allyson Gofton

Chicken is ideal for a large crowd. It is cheap especially if you buy it frozen. Split the chicken down the back to flatten and it will cook quicker. Spread it liberally with a herb and spice butter inspired by the flavours of Greece, roast with a medley of autumn vegetables and enjoy a casual feast day of fabulous flavours with family and friends on Easter Sunday.

For more from Allyson about how our eating habits in New Zealand have changed click here.

Ingredients

75 g	Butter, softened
2 tsp	Dried oregano
1 tsp	Dried marjoram
1 tsp	Minced garlic
½	Lemons, use the grated rind
¼ tsp	Ground cinnamon, optional
1 ⅔ kgs	Chicken (Main)
1	Bay leaf
1 bag	Medley potatoes, 700g
700 g	Pumpkin, peeled and cut into chunks
2	Red onions, peeled and quartered, optional

Directions

1. Heat the oven to 180C.
2. Mix together the butter, oregano, marjoram, garlic, lemon and cinnamon.
3. Using a pair of kitchen scissors or shears, cut down either side of the chicken's backbone. If you don't 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.
4. Using your fingers (which are gentler than a knife), carefully lift the skin away from the breast and thigh area. Spread half the butter between skin and meat and spread the remaining half on top of the chicken.
5. Place the bay leaf in a large roasting dish or an ovenproof frying pan. Sit the chicken on top and arrange the vegetables around the chicken.
6. Roast for 50-60 minutes until the chicken and vegetables are cooked. Serve on a platter, pouring any juices from the pan over the chicken before scattering over the olive and herb topping, below.

Olive and herb topping

• 1⁄2 cup coarsely chopped olives
• 2 Tbsp oregano leaves or chopped fresh parsley
• Grated rind 1⁄2 lemon
• Juice 1 lemon

1. Mix all the ingredients together.