Roast Chicken with Native Herbs
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
Large sprigs fresh bay leaves, to roast (optional)
Preheat oven to 220ºC fan. Line a baking tray with baking paper and arrange bay leaf sprigs over the top.
Whisk together olive oil, saltbush, mountain pepper and garlic. Season with sea salt.
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.
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.