Roasted Chicken with Yoghurt, Lemon Zest and Salad. A traditional English meal with a twist, this zesty chicken dish uses the Santa Maria Extra Fine Chicken & Steak Grinder. An aromatic blend of black and white pepper, Mediterranean salt, chilli flakes, roasted onion, coriander and mustard seeds, the blend adds great taste and flavour to meals any day of the week.
Serves: 4
What You’ll Need:
- 10 kg whole chicken
- 1x lemon, halved
- 50g butter, melted
- 3tsp Santa Maria Chicken & Steak
- 750g potatoes (medium sized), cut in half
- 7x carrots, chopped into 3 equal pieces
- 2x red onion, quartered
- 2 tbsp olive oil
- Plain yoghurt
- Zest of 1x lemon
- Santa Maria Tellicherry Black Pepper
- Santa Maria Rock Salt
What To Do:
- Heat the oven to 180°c/Gas mark 4. Put the chicken on a large roasting tray
- Put the lemon halves into the chicken cavity and rub the chicken all over with the melted butter. Then season the chicken liberally with Chicken & Steak seasoning
- Put the potatoes, carrots and onions around the chicken, sprinkle with oil and season with Rock Salt and Tellicherry Black Pepper
- Roast for around 70 mins, according to packet instructions
- Remove the chicken from the tray and place on a cutting board to carve
- Serve the carved chicken and vegetables on a large platter and pour the pan juices over the top
- Serve with plain yoghurt and a mixed salad, garnish with lemon zest