After some healthy dinner inspiration that will appeal to the whole family? Adam Liaw’s new cookbook Adam’s Big Pot: Easy Meals For Your Family (Hachette; $39.99) has got you covered. “This variation on a roast chicken is an easy family dinner that’s a hit with kids,” says the former Masterchef Australia winner of his Tiger-skin chicken. Sounds great to us!
Prep time: 25 minutes
Cook time: 55 minutes
Rest time: 20 minutes
1 whole free-range chicken (about 1.8kg)
1 tbsp curry powder
1 tsp turmeric
½ tsp chilli powder (optional)
75g butter, melted
1 lemon, cut into eighths
1 red onion, peeled and cut into eighths
2 tbsp natural yoghurt
1 tsp honey
- Heat the oven to 180°C (fan-forced).
- With kitchen scissors or a heavy knife, cut the backbone out of the chicken and press down on the breast to flatten it.
- Mix together the curry powder, turmeric, chilli powder (if using) and melted butter and let stand for 10 minutes. Melt the butter again if necessary and brush all over the chicken, inside, outside and under the skin.
- Place the lemon and red onion in a pile on a roasting tray and place the chicken on top. Roast for 45 minutes, basting occasionally with any pan juices.
- Remove the chicken from the oven and switch the oven to the overhead grill setting, set to maximum heat. Mix together the yoghurt and honey and drizzle over the skin of the chicken. A squeeze bottle is perfect for this.
- Return the chicken to the oven and grill for 10 minutes, or until the yoghurt and honey mix is dark and caramelised. Rest for 20 minutes in a warm, draught-free
TIP / The importance of resting meats after cooking isn’t just limited to steaks. Even big cuts of roast meat and whole chickens will benefit from a long rest between cooking and serving to allow the juices to redistribute themselves within the meat.