Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Serves: 4 - 6
INGREDIENTS
CHICKEN
1 whole free range chicken
2 large sprigs rosemary
1 large white onion
2 tbsp olive oil
4 mandarins cut in half
8 bay leaves
2 bulbs garlic, sliced in half
½ c white wine
SAUCE
½ the juices from the cooked chicken
½ c cream
2 tbsp wholegrain mustard
4 tbsp grated parmesan cheese
Salt and pepper to taste
METHOD
Dry your chicken with paper towels then spatchcock it by placing the chicken breast-side down on the bench top with the legs facing towards you. Using a sharp knife or scissors cut along both sides of the backbone, and remove it. Open the chicken up and flatten it by pressing firmly down on the breasts. Now you are ready to roast!
Heat oven to 180°C.
Peel the whole onion and cut it into 5 thick slices.
In your Legacy Pan, lay the onion slices in a circle big enough to keep the chicken from touching the bottom off the pan. Arrange the rosemary, half the bay leaves and half the sliced mandarins on top of the onions then place the spatchcock chicken on top.
Massage the olive oil into the chicken skin, then liberally season with salt and pepper.
Arrange the garlic, remaining mandarins and bay leaves around the chicken, drizzle with the wine and a dash more olive oil and sprinkle with salt and pepper.
Roast for 1 hour or until the juices run clear and the chicken is sizzling and golden brown.
Remove chicken from oven and carefully strain off half the cooking juices from the bottom of the pan into your Lil’ Legacy Pan or a small pot.
Return the chicken to the oven in your Legacy Pan for 5 minutes as you make the sauce.
Add the cream and mustard to the roasting juices. Mix well and bring up to a simmer. After 2 minutes stir in the grated parmesan. Is it too thick? Add more roasting juices if necessary. Have a taste. Does it require more salt and pepper? It’s up to you.
Drizzle the sauce over the hot chicken at the table and be sure that each plate receives a mandarin half and golden roasted garlic.
