Chef and My Kitchen Rules judge Colin Fassnidge is sharing his recipe for his ‘Famous Chicken Bread’, which uses ingredients that you might have left over at home!
Find out more about OzHarvest’s CEO CookOff here.
1 1/4kg chicken
80g butter, softened
1 garlic bulb, smashed
1 good-quality sourdough loaf
1 potato, sliced
1 bunch basil
1 bunch thyme
1 bunch tarragon
300ml extra virgin olive oil
Preheat the oven to 200°C. Place the whole lemon inside the chicken. Combine the butter and half the garlic, and slide under the skin on the breast and thighs. Smooth the skin to spread the butter mixture.
Cut bread in half horizontally (set top half aside for other use). Slice the potato and arrange in a roasting pan for the bread to sit on. Put the bread onto the potato. Rip the herbs and scatter over the bread with the remaining garlic. Drizzle with half the oil, and season.
Place the chicken on top of the bread. Drizzle the remaining oil over the chicken, and season with salt and freshly ground black pepper.
Roast the chicken for 30 minutes, then reduce the oven to 140°C and cook a further 30 minutes. Remove from the oven and rest for 20 minutes.
Break up the chicken on the bone and cut the bread into slices. Squeeze the cooked lemon over the chicken and bread to serve.