Kylie Kwongs Radical Roast Chicken Food

KYLIE KWONG'S RADICAL ROAST CHICKEN

Steps:

• Preheat oven to 220°C (450°F).
• Rinse chicken under cold water.
• Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
• Tuck wing tips under chicken.
• Place chicken in roasting tin, breast-side up.
• Place tarragon and half the rosemary inside the chicken cavity.
• Using your hands, carefully separate the skin from the meat over the breast and thighs of the chicken.
• Place the butter between the skin and the meat, spreading it evenly under the skin.
• Lightly crush unpeeled garlic cloves and scatter over chicken with bay leaves, salt and remaining rosemary.
• Place carrots, sweet potatoes, potatoes and shallots around chicken, then drizzle with oil and sprinkle with pepper.
• Cover roasting dish with foil and roast for 35 minutes.
• Remove from oven and lower the temperature to 180°C (350°F).
• Take off foil and bake for a further 20 minutes, or until chicken is just cooked through and vegetables are tender.
• To test chicken, insert a skewer into the thigh and press against the meat- it is cooked when the juices run clear.
• The skin should be crisp and lightly browned.
• Remove chicken from oven, cover with foil and leave to rest in a warm place for 10 minutes.
• Remove chicken from tin and serve with the roast vegetables and some crusty sourdough bread.