Orecchiette with Turnip Tops, Pork and Fennel Seed Sausage - Chef Recipe by Fabio Barbieri
Classic pasta dish from the Southern Italian region of Salento, passed down through the generations ...
1 x 1.9kg whole chicken
60g butter, at room temperature
1 tsp sweet paprika
1/4 tsp ground hot chillies
3 cloves garlic, crushed
1/2 cup flat leaf parsley, chopped
1/4 cup fresh oregano, chopped
1/4 tsp salt
1/4 tsp ground black pepper
1 lemon, zested
4 potatoes, peeled and cut into wedges
1 Tbs olive oil
Pre-heat oven to 180 C.
To butterfly the chicken, use a sharp knife or kitchen scissors to cut down either side of the backbone. Remove the backbone, open the chicken outwards and using a sharp knife, remove the rib bones. Wipe out the bird with a paper towel.
Turn the chicken over and, starting at the neck end first, insert your fingers between the skin and the flesh of the breast. Carefully create a pocket in the breasts, thighs and drumsticks.
Mix butter with paprika, chilli, garlic, parsley, oregano, salt, pepper and lemon zest. Spread under the chicken skin.
Cut the lemon in half and place cut side down in a baking dish. Place chicken on top of lemon and place potatoes around the sides. Roast for 45-50 minutes, or until the skin is richly golden.
Carefully remove the chicken and lemon from the pan. Pour most of the pan juices into a cup and toss the potatoes gently in the remaining juices.
Put potatoes back into the oven until the pan juices reduce and the potatoes have a rich, golden colour.
Please note, these are not crunchy potatoes, they are soft and sticky with a spicy, lemony flavour.
Brush the chicken with reserved pan juices before serving with salad and chilli salt.
Credits: Julie Goodwin
Photo Credits: Julie Goodwin