Chicken is ideal for a large crowd. It is cheap especially if you buy it frozen. Split the chicken down the back to flatten and it will cook quicker. Spread it liberally with a herb and spice butter inspired by the flavours of Greece, roast with a medley of autumn vegetables and enjoy a casual feast day of fabulous flavours with family and friends on Easter Sunday.
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Ingredients
| 75 g | Butter, softened |
| 2 tsp | Dried oregano |
| 1 tsp | Dried marjoram |
| 1 tsp | Minced garlic |
| ½ | Lemons, use the grated rind |
| ¼ tsp | Ground cinnamon, optional |
| 1 ⅔ kgs | Chicken (Main) |
| 1 | Bay leaf |
| 1 bag | Medley potatoes, 700g |
| 700 g | Pumpkin, peeled and cut into chunks |
| 2 | Red onions, peeled and quartered, optional |
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Directions
- Heat the oven to 180C.
- Mix together the butter, oregano, marjoram, garlic, lemon and cinnamon.
- Using a pair of kitchen scissors or shears, cut down either side of the chicken's backbone. If you don't have shears, use a heavy cook's knife, as it will cut through any bones with ease. Turn the chicken breast- side-up on a chopping board and press down on the bird to flatten.
- Using your fingers (which are gentler than a knife), carefully lift the skin away from the breast and thigh area. Spread half the butter between skin and meat and spread the remaining half on top of the chicken.
- Place the bay leaf in a large roasting dish or an ovenproof frying pan. Sit the chicken on top and arrange the vegetables around the chicken.
- Roast for 50-60 minutes until the chicken and vegetables are cooked. Serve on a platter, pouring any juices from the pan over the chicken before scattering over the olive and herb topping, below.
Olive and herb topping
- 1⁄2 cup coarsely chopped olives
- 2 Tbsp oregano leaves or chopped fresh parsley
- Grated rind 1⁄2 lemon
- Juice 1 lemon
- Mix all the ingredients together.
