Sunshine Roast Chicken

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Sunshine Roast Chicken

Ingredients

1.25-1.5kg free-range, corn-fed chicken (if possible, but it’s fine with an ordinary chicken)
I packet of Chicken Livers
Sea salt
Juice of 1 lemon
2 tablespoons olive oil
6-8 cloves of garlic, unpeeled and roughly crushed

For the Sauce

1 Tin of Chopped Tomatoes
2-3 tablespoons olive oil
1 fresh red or green chilli pepper, or both, seeded and finely chopped
2 cloves of garlic, crushed
2 shallots, finely chopped

Method

1.       Preheat the oven to 200oC / 400oF / Gas Mark 6
2.       Rub the chicken inside and out with lemon and sea salt.
3.       Rub olive oil all over the chicken.
4.       Put the chicken livers and crushed garlic in the roasting tray (no need to peel the garlic, just crush it with the back of a knife.
5.       Put the chicken on a rack on the roasting tray breast side down and roast until the juices run clear (just over an hour depending on your oven).
6.       While the chicken is cooking make the sauce by blitzing all the ingredients together in a food processor.
7.       About 15 minutes before the chicken is ready, add the sauce to the roasting pan and give it a good stir.
8.       Once the chicken is cooked, remove, and set to one side to rest.
9.       Check the seasoning of the sauce (it will have salt from the chicken, so it might not need any more).
10.    Strain the sauce, carve the chicken, and serve. I like it with roast potatoes and green beans.

I normally serve the chicken livers too – they’re delicious. If I have squeamish children eating, I strain the sauce to get the garlic out and then re-blitz it but include the chicken livers – sneaky huh!

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