Erica made this gorgeous feast a few months ago, and it’s all you’ve been asking about since! She finally ‘fessed up the recipe, which is surprisingly do-able. Perfect if you have to impress someone this weekend without breaking a sweat….
Erica’s Roast Chicken
Ingredients
Chicken
1 whole chicken
3 heads of garlic, minced
2 lemons
3 tbsp butter
Rosemary
Salt & Pepper
Salad Dressing
2 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 large garlic clove, finely minced
1 tsp whole grain mustard
Squeeze of a fresh lemon
Splash or two of Sriracha (Depending on how much of a kick you want)
Salt & Pepper
Directions
Preheat oven to 450 degrees.
Cut butter into four equal slices, place under skin of chicken. Rub minced garlic onto skin of chicken. Cut both lemons in half. Squeeze one lemon half onto chicken, then stuff the chicken with the remaining lemons, garlic and rosemary. Salt and pepper the chicken to taste, and add any veggies you want to roast around the pan (carrots, potatoes, and Brussels sprouts work well). Stick in the oven for 10-15 minutes. When skin begins to brown, turn down the temperature to 350 degrees and cook chicken for about an hour longer, depending on the size of the bird. Baste chicken every 20 minutes.
Whisk dressing ingredients together and toss with greens.
Who’s hungry?
Pippa x
