Ingredients

The following ingredients have 5 Servings
  • 1.6kg whole free-range chicken
  • 1 tbsp salt
  • 75g unsalted butter
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • grated rind of 1 lime, rest of the fruit reserved
  • 1 tsp dried oregano
  • 4 cloves garlic, crushed
  • 2 large red onions, cut into eighths
  • handful coriander, to garnish

Instruction

  • <p>Rub the chicken inside and out with salt, then combine the butter, cumin, coriander, paprika, lime rind, oregano and garlic.</p> <p>Loosen the skin of the chicken from the breast and rub the butter onto the breasts, pulling the skin back over to cover.</p> <p>Push more butter between the skin of the thighs and the meat. Cut a deep slit into each drumstick and fill with the butter. Rub any remaining butter over the outside of the bird.</p> <p>Halve the lime and place the halves into the cavity with a couple of pieces of onion.</p> <p>Heat your oven to 120°C. Scatter the remaining onion over the base of a roasting pan. Place the chicken on top and roast for around 2½ hours.</p> <p>Increase the heat to 200°C for the final 10 minutes, then rest the chicken for a further 10 minutes, spooning any collected juices and oil over the bird after it is carved.</p> <p>Garnish with coriander, then serve.</p> <p><b>Suggestion: </b>Serve with <a href="http://www.goodfood.com.au/recipes/squashed-potatoes-with-avocado-salsa-20161031-gsf1hk" target="_blank">Adam's squased potatoes with avocado salsa</a></p>