Sunday Roast

The great Sunday roast is infinitely more appealing in the dead of winter when the body is craving comfort food and a spot of hibernation.

The latest Dish magazine came out last week and there are things on every page that I'm dying to make (Read: EAT) but what most grabbed the attention of my beady little eyes was the spatchcock Roasted Basil and Lemon Chicken with Jerusalem Artichokes.  Everything about the picture appealed to me (cause it's all about the food porn), the chicken looked crispy yet juicy and oh so flavoursome (seriously, it's a great picture!  My mouth is watering again as I look at it!) and the artichokes are all caramelised and moreish.

So I gave it a whirl.

Not quite magazine perfect but not too shabby!

I'd never before attempted to spatchcock a chicken before and was surprised at how easy it was (also very proud of the new skill in my arsenal).  The chicken was as succulent and tasty as the picture promised although the basil flavour didn't really come through at all - possibly due to the out-of-season supermarket basil.  I was lucky enough to have been given some Jerusalem Artichokes by a friend a few weeks ago and they were absolutely divine!  JA would have to be one of my favourite veges, however can only be enjoyed in the comfort of my own home as they have a rather adverse effect on my digestive system... 

Along with the artichokes I roasted a few baby carrots and beetroot from our garden.

Roasted Basil and Lemon Chicken with Jerusalem Artichokes
Adapted From Dish Magazine Issue 31, p106

1 free-range corn-fed chicken                                              
100g cream cheese at room temperature                            
2 clove garlic                                                                       
finely grated zest 1 lemon                                                     
2 spring onions                                                                    
1/4 c finely chopped basil                                                     
salt and pepper

To Cook
olive oil
1 lemon, thinly sliced
sweet spanish smoked paprika
salt & pepper
jerusalem artichokes/baby roasting veges

Preheat the oven to 180 degrees Celsius.

Combine the cream cheese, garlic, lemon zest, spring onions and basil in a bowl and season.

To prepare the chicken follow this link.  Using your fingers gently ease the skin away from the flesh and spread the cream cheese mixture under it.

To cook: Brush both sides of the chicken with olive oil and season with salt and pepper.  Lay the lemon slices over the skin, brush with more olive oil and dust with paprika.  Place on roasting dish.

Clean vegetables, toss with olive oil and place around the chicken.  Roast for 1 hour, basting the chicken and vegetables with the pan juices occasionally.  The chicken is cooked when the juices from the thigh run clear when pierced with a skewer.

Voila!