Semi-dried tomato roast chicken

Name: Semi-dried tomato roast chicken
Yield: 6
Ingredients: 1 ½ kgs Free-range chicken, corn-fed (Main); ¾ cup Semi-dried tomatoes, or sun-dried tomatoes that have been soaked in warm water for 2 hours to soften (Main); ½ cup Chopped fresh herbs, I used oregano, mint, flat-leaf parsley and sage; 2 Tbsp Butter; 2 Tbsp Olive oil

for 6 people

Vanessa Lewis

Simon Gault

Chef and Restauranteur

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Ingredients

1 ½ kgs	Free-range chicken, corn-fed (Main)
¾ cup	Semi-dried tomatoes, or sun-dried tomatoes that have been soaked in warm water for 2 hours to soften (Main)
½ cup	Chopped fresh herbs, I used oregano, mint, flat-leaf parsley and sage
2 Tbsp	Butter
2 Tbsp	Olive oil

Directions

Preheat oven to 180C. Pat the chicken dry with paper towels.
Gently tease the skin over the chicken breast away from the flesh and carefully stuff thesemi-driedd tomatoes under the skin.
Roll the chicken in the chopped herbs to coat.
In a large pan, heat the butter and olive oil then saute the chicken.
Transfer the chicken to a roasting pan, breast side up, season with flaky salt and pepper, pour over the juices from the saute pan and roast for 1 hour or till chicken is cooked.
Rest the chicken for at least 10 minutes then carve and serve with mash and corn and turmeric sauce.