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Roast Salt Chicken with Potatoes and Spring Vegetables
Makes 4 Servings
*5 lb. organic chicken
*Good quality sea salt
*2 cloves garlic
*Zest of one lemon
*Small bunch of parsley
*2 tbls. butter
*1 kg / 2 lb.3 oz. small potatoes, peeled and cut in half lengthways
*Olive oil
*Salt and pepper
*2 handfuls of baby onions
*455g / 1 lb. baby carrots
*8 baby fennel
1Rub your chicken well with lots of good quality salt and leave in the fridge overnight before using.
2Preheat oven to 200C / 440F degrees.
3Brush the excess salt off the bird and pat dry with kitchen paper. In a mortar and pestle, pound the two cloves of garlic with the grated zest of the lemon, parsley and 2 tablespoons of butter. Loosen the skin of the chicken over the breasts - it's sometimes easier to force a rubber spatula down between the chicken skin and the breast meat. Try not to tear the skin at any point. Use the spatula to push the butter down between the skin and the breasts and then flatten and smooth it out with your hands.
4Place the chicken in a hot oven to roast. This will take about an hour.
5Place the potatoes in a pan of cold salted water. Bring to the boil and drain immediately. Let the potatoes steam dry before tossing in olive oil, salt and pepper.
6After 20 minutes of roasting, baste the chicken well and turn the oven down to 180C / 350F degrees. Put the par-boiled potatoes into the chicken pan with onions, baby carrots and baby fennel, and roast for 50 minutes until golden and crispy.
(C)Copyright Jamie Oliver, 2003