I’m going to keep this blurb short and sweet – only because it’s getting late, and I’ve promised some dear instagram friends that I’d post this tonight. This is a perfectly cooked, slow-roasted chicken with a flavor combination of hazelnuts, rosemary, garlic and lemon — and insanely delicious. Though this is a fairly simple recipe, it does require some patience for the marinating (overnight), and the 3 hour, low heat roasting time (of which you can pretty much just leave it to do its thing). This is what I made for dinner today, and it was the most tender and juicy, fall-off-the-bone meat…even the breast meat was tender as. I’ve got a few tricks, and I’m happy to share… here you go!The perfect, slow-roasted chicken (with mixed root veggies)
Dietary Info: GF/DF/EF/SF/PA (*see notes at end of post for dietary codes)
- 1 whole organic chicken (3.5-4lb/1.7kg/size 18)
- Jerk spice rub
Jerk Spice Rub:
1 large bunch scallions (4-6), white and green parts
2 shallots, peeled
4 to 6 Scotch bonnet chili peppers, stems removed (or habaneros)
1 2-inch piece fresh ginger, peeled and coarsely chopped
4 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
1 Tbs. allspice
2 tsp. nutmeg
1 Tbs. coconut palm sugar
2 tsp. salt
2 tsp. black pepper
1 tsp. white pepper
1/4 c. extra virgin olive oil
2 tsp. apple cider vinegar
Combine all ingredients in food processor or blender and blend on high until a smooth paste.
For the Breast Nut-Stuffing:
- 2 Tbs. (30g) raw hazelnuts
- a sprig of fresh rosemary, stem removed
- 10 black peppercorns
- 1/2 tsp. sea salt
- zest of one lemon
- 3 large cloves of garlic
- 1 tsp. sea salt
- fresh rosemary (for stuffing inside the bird)
- Take defrosted chicken, rinse well inside and out, then thoroughly pat dry.
- Rub all over, inside and out with jerk spice rub. I use Walkerswood Jamaican Jerk Seasoning that I get online, but you can also easily make your own (see recipe for Jerk spice above). I prefer a wet rub for this recipe instead of a dry one for this recipe.
- Cover chicken and refrigerate overnight to soak up the flavors.
- After chicken has marinated for at least 6-8 hours in jerk rub, remove from fridge.
- Preheat oven to 150C (300F).
- Add hazelnuts, sprig of fresh rosemary, garlic, lemon zest and salt and pepper to a food processor and blitz 5-6 times until nuts are somewhat chopped and ingredients have mixed well. If you don’t have a food processor, you can chop all ingredients instead.
- Using the blunt end of a butter knife, slide in-between the breast and skin of chicken all the way down both sides of breast to create a “pocket” on either side. This is where you will be stuffing this yummy nut mixture.
- Gently part the pocket you’ve created, and using a spoon, deposit the nut mixture evenly in both sides, pushing it as far into the pocket as you can and making sure that both sides of the breast is covered completely and evenly with the nut mixture. After you’ve spooned all of mixture into both sides, massage the skin on top to make sure it’s nice and even.
- Sprinkle some sea salt over entire chicken, and stuff with two sprigs of fresh rosemary.
- Place in a large baking dish (make sure you’ve added a generous drizzle of olive oil or coconut oil first to prevent the bird from sticking).
- Fold a piece of foil large enough to cover both breasts, and place on top of chicken breasts, tucking foil at edges to keep in place. (This will help keep your breast from over-cooking and becoming dry).
- Place baking dish with chicken in middle rack and set timer for 2 hours.
While the chicken is baking in oven, you can prepare your mixed vegetables. Here’s what I used, which was AMAZING.
For the mixed vegetables:
- 1 large swede
- 3 medium kumara (or sweet potatoes)
- 1 whole head of garlic, chopped in half (skin and ends on)
- 1 Tbs. extra virgin olive oil
- Sea salt
- Chop swede and kumara (or sweet potatoes) into large chunks and put in large mixing bowl.
- Take whole, unpeeled head of garlic and cut right in half – leaving ends on to keep cloves in place.
- Add garlic to bowl with chopped veggies, and toss with olive oil and sea salt.
To add on top of vegetables half hour before end of roasting:
- 1 lemon, sliced into wedges
- 3 bay leaves
- a few sprigs of fresh rosemary
- After two hours of slow-roasting chicken, remove from oven and scatter mixed vegetables around the bird. Return to oven and bake for another 30 minutes. After 30 minutes, turn temperature up to 200C (395F). Remove foil from breast and brush a little olive oil over entire surface of chicken. Add the sliced lemon wedges, bay leaves, and fresh rosemary around veggies, and return to oven, baking for 30 more minutes (or until internal temperature reaches at least 75C) and the skin is golden.
- Remove from oven and let sit to cool and settle for at least 10 minutes before carving. Then it’s ready to serve! Make sure to spoon some of the flavorful juices from the pan on top of each plate of chicken and mixed veggies — the flavors are incredible. The combination of the hazelnuts, lemon and spices are just insane.
*Notes: If you don’t have a Jerk seasoning, or don’t want (or have the ingredients) to make it, you can use the same nut mixture recipe above instead. Just blend to a paste rather than chunky, and add a Tbs. of olive oil and 1 Tbs. of lemon juice so its more moist, then rub all over bird – inside and out – and let sit for 6-8 hours then continue with recipe as norma
And there you have it. The perfect roasted chicken.
Special Dietary Needs:
- Gluten Free/Grain Free = GF
- Dairy Free = DF
- Egg Free = EF
- Nut Free = NF
- Sugar Free = SF
- Paleo Approved = PA
- Vegetarian = V
- Low Carb = LC
The above codes for specific dietary requirements will be found under each recipe title