Rangitikei Chicken Recipes
Sunday Roast Chicken
1 Rangitikei Garlic & Lemon Butterflied Chicken
1 red onion
2 Tsp black olives
2 large Agria potatoes
bunch of thyme
2 Tsp Harissa paste
Place the duck fat into a deep tray and heat in a hot oven.
Quarter the onion and drizzle with oil, salt and chopped thyme. Roast in a hot oven for 15-20 minutes.
Reduce oven temperature to 180c
Place the chicken on a rack over tray and bake for 55-60 minutes. Turn once during cooking.
Whilst the chicken is cooking, cut the potatoes into chunks and par boil in salted water, drain and place in the tray of hot fat. Roast for 30-40 minutes or until golden and crisp.
Peel carrots and cut into batons, roast in a hot pan until coloured then cook in a oven until softened, tip into a bowl, add carrots, onions and Harissa paste. Season and toss.
Serve your sides with the chicken and make a sauce from the resting juices.