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Garlic and lemongrass roasted chicken recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Garlic and herb butter-stuffed roast chicken on a bed of crispy golden potatoes.
Ingredients:
  • 1 (about 1.5kg) whole chicken
  • 60g butter, softened
  • 30.00 ml lemongrass paste
  • 2 spring onions, finely chopped
  • 40.00 ml finely chopped flat-leaf parsley
  • 30.00 ml Real Chicken Stock Powder
  • 4 medium Red Royale potatoes, sliced
  • 350g Kitchen Kaleslaw Salad Kit
  • Lime wedges, to serve
Instructions:
  • Preheat oven to 200°C, then gently separate the skin from the chicken breast using your fingers. Avoid tearing the skin.
  • In a medium bowl, mix together the butter, lemongrass paste, garlic, spring onion, parsley, and half of the stock powder. Add pepper and combine well. Set aside 1 tablespoon of the butter mixture. Carefully spread the remaining mixture under the chicken's skin, ensuring even coverage. Brush the reserved mixture on top of the skin and tie the chicken's legs together with kitchen string.
  • On the lined tray, position the chicken in the center and lay out the potato around it. Give everything a light spray with olive oil. Sprinkle the potato with the remaining stock powder and season with pepper. Bake for 50-60 mins until the potato is golden and the chicken is fully cooked. Let it rest for 10 mins before serving.
  • Prepare the kaleslaw kit in a bowl according to the instructions on the packet.
  • Place the chicken on a beautiful platter alongside potato and lime wedges. Pair it with a side of flavorful kaleslaw.

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