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Roast Chicken with Garlic & Roasted Red Pepper Spreado

Roast Chicken with Garlic & Roasted Red Pepper Spreado

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Savour the succulence of this roast chicken, basted with garlic and roasted pepper-infused butter. The tender meat beneath crisp, golden skin is an Easter showstopper!

  • Serves: 4 |
    4 servings

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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Roasted Red Pepper-infused Spreado

1 red pepper, halved and de-seeded
4 cloves garlic, peeled
1 C (250 ml) Ladismith Spreado Butter Spread
1 Tbsp (15 ml) balsamic vinegar
1 Tbsp (15 ml) fresh parsley, chopped
1 Tbsp (15 ml) honey

Chicken

2 kg whole free-range chicken, cleaned
1 lemon, halved
1 tsp (5 ml) salt
½ tsp (2,5 ml) black pepper

Roasted Red Pepper-infused Spreado

Place the garlic and peppers into an air fryer, cut side up, and cook for 10 minutes at 180°C. Remove the garlic from the air fryer and set aside to cool. Use tongs to flip the peppers to the skin side up and cook for a further 10 minutes.  Remove from the air fryer and place into a bowl, cover with cling wrap and allow to cool. Once the peppers are cool, remove the skin and discard.

Add the red pepper, roasted garlic and the rest of the ingredients to the jug of a food processor; blitz until well blended, stopping in between to scrape down the sides as needed.

Chicken

Preheat the oven or air fryer (if big enough to fit a whole chicken) to 200 °C.

Truss the legs of the chicken, and season well with salt and pepper. Squeeze both halves of the lemon over the chicken and rub the juice in well. Add one lemon half to the cavity of the chicken for extra flavour. Stuff the infused Spreado under the skin of the chicken, and then coat the rest of the chicken with the remainder.

Roast for 20 minutes at 200°C, then reduce the heat to 180°C and roast for another hour, basting halfway through cooking time. The chicken is ready when the top is golden and crunchy; the juices should run clear when the thigh is pierced with a skewer.

Serve, drizzled with pan juices and roasted vegetables.