Herb-Roasted Chicken with Spicy Corn Salsa
Herbs are stuffed between the chicken skin and meat, served with a rack-grilled spicy corn salsa.
Ingredients
organic free-range chicken
1.8 kg
fresh herbs (such as parsley, basil, tarragon)
a few handfuls
olive oil
2 tbsp
corn cobs (husked)
3
olive oil (for salsa)
1 tbsp
red chili (seeded and chopped)
1
fresh cilantro (chopped)
2 tbsp
lime juice
1
Instructions
1
Stuff with herbs and roast the chicken
Preheat oven to 190°C (fan 170°C). Use fingers to separate the skin from the meat, working from the neck down to halfway across the breast. Fill the space between the skin and meat with the herbs. Tuck the skin flap back underneath and place in a roasting pan. Drizzle with oil, season with salt and freshly ground black pepper, and roast for 1 hour 30 minutes to 1 hour 45 minutes until cooked through.
2
Make the salsa
Meanwhile, prepare the salsa. Heat a grill pan until hot. Brush the corn cobs with a little olive oil and place on the grill pan. Cook for 5 minutes, turning frequently, until soft and lightly charred. Cool until handleable, then stand the corn upright on a cutting board and use a sharp knife to slice off the kernels. Repeat with the remaining corn. Stir in the remaining olive oil, chili, cilantro, and lime juice. Season to taste and serve alongside the chicken.
