smokey BBQ whole roast chicken with root vegetables
smokey BBQ whole roast chicken with root vegetables
Sunday roast
Servings: 4
Ingredients
- 2.5 tsp Pimp My Braai South African Smokey BBQ spice
- 1 medium Whole chicken spatchcocked
- 3 tbsp Olive oil
- 3 Parsnips quartered
- 3 Carrots quartered
- 2 Sweet potatoes cubed
- 1 bulb Garlic halved crosswise
- 4 sprigs Fresh rosemary
- Salt to taste
Instructions
- Preheat oven to 210 °C. Spatchcock the chicken (cut out the backbone, press flat). Rub with olive oil and coat all over with Pimp My Braai South African Smokey BBQ spice - watch as the dry spice begins to liquify and coat the surface.
- Toss root vegetables with remaining olive oil and salt. Spread in a large roasting tray and place the spiced chicken flat on top, skin-side up.
- Tuck in garlic bulb halves nd rosemary sprigs. Roast for 40 minutes until chicken is deeply golden with a glossy, caramelised coating and juices run clear.
- Rest 8 minutes before carving. Squeeze the roasted garlic from its skins and stir into the pan juices to make a quick sauce.
