Roast Chicken with Native Herbs

1:00 Easy 12345

Serves: 4-6

1.8kg (size 18) free range whole chicken
60ml Bertolli Organic Extra Virgin Olive Oil
2 tsp dried saltbush (available online or from good herb shops)
2 tsp Australian Mountain Pepper blend (available online or from good herb shops)
3 cloves garlic, finely chopped
Sea salt
Large sprigs fresh bay leaves, to roast (optional)

METHOD

STEP 1

Preheat oven to 220ºC fan. Line a baking tray with baking paper and arrange bay leaf sprigs over the top.

STEP 2

Whisk together olive oil, saltbush, mountain pepper and garlic. Season with sea salt.

STEP 3

Using poultry shears, cut the backbone out of the chicken (discard or save to make chicken stock). On a clean work surface, place the chicken cut side down and using a clean hand press down on the chicken to flatten.

STEP 4

Arrange chicken on top of the bay leaves, drizzle over the olive oil mixture and rub evenly all over the chicken. Roast for 40-45 mins or until the temperature reaches 72ºC when measured in the thickest section of the thigh. Remove from oven, cover lightly with foil and rest for 15 mins before serving.