This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Peanut sauce
Method
1.Preheat oven to 220°C. Pat the chicken dry, inside and out, with paper towels. Trim the excess fat from the cavity and neck areas. Season the cavity with half the salt and fill with the lemon and herbs. Rub the oil all over and tie the legs together, tucking in the wing tips. Sprinkle the chicken with the remaining salt.
2.Place the chicken in a roasting dish, breast-side up, and drizzle ¼ cup water into the pan. Roast until the breast and legs are beginning to go golden brown – about 30 minutes.
3.Baste with the pan juices, reduce temperature to 180°C and cook for another 30 minutes. Baste, then turn it breast-side down. Cook for a final 20-30 minutes or until the juices run clear. Rest on a board, breast facing down– this ensures all the lovely juices will run into the breast and keep it moist.
4.To serve, cut using kitchen scissors (or pull apart) to yield 8-10 pieces. Set out on lettuce leaves with the tomatoes and a side of peanut sauce and rice.
Peanut sauce
5.Place all the ingredients in a food processor and blend until smooth.
6.Heat 2 tbsp oil in a small pot and add the paste. Bring to a boil, then allow to simmer for 5-10 minutes until it darkens and thickens.
7.Adjust the consistency by adding water as you go. Makes 1 cup.
