Semi-dried tomato roast chicken

Vanessa Lewis

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

1. Preheat oven to 180C. Pat the chicken dry with paper towels.
2. Gently tease the skin over the chicken breast away from the flesh and carefully stuff thesemi-driedd tomatoes under the skin.
3. Roll the chicken in the chopped herbs to coat.
4. In a large pan, heat the butter and olive oil then saute the chicken.
5. 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.
6. Rest the chicken for at least 10 minutes then carve and serve with mash and corn and turmeric sauce.

More from Simon's Sunday roast

• Corn and turmeric sauce
• Simon's mashed potatoes