Garlic butter roast chicken with heirloom tomatoes
SERVES 4-6 PREP & COOK TIME 1½ HOURS
1 whole chicken (about 2kg)
4 small white onions or eshallots, halved
8 thyme sprigs
1kg heirloom tomatoes, halved crossways
1 lemon, halved
125ml verjuice
125ml chicken stock
1 long sourdough baguette, halved rocket leaves, for serving
GARLIC & PARMESAN BUTTER
150g butter, softened
2 cloves garlic, crushed
⅓ cup (25g) finely grated parmesan cheese
1 GARLIC & PARMESAN BUTTER Combine all ingredients in small bowl.
2 Preheat oven to 200°C (180°C fan-forced). Rinse chicken inside and out under cold water, pat dry with absorbent paper. Place onto a large baking paper-lined shallow oven tray (wash the sink and benchtop with hot soapy water to prevent any cross-contamination risk).
Slide your
