Kylie Kwong'S Radical Roast Chicken Recipe

Name: Kylie Kwong'S Radical Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg free-range chicken; 1/2 bunch tarragon; 4 sprigs rosemary, roughly chopped; 100 g unsalted butter, sliced; 1 whole garlic head; 10 bay leaves; 1 tablespoon sea salt; 2 medium carrots, peeled and cut into wedges; 2 small sweet potatoes, peeled and cut into wedges; 6 medium kipfler potatoes, peeled and cut into wedges; 5 small golden shallots, unpeeled but cut in half; 1/3 cup extra virgin olive oil; 1 pinch cracked white pepper; sourdough bread, to serve

Servings: persons

1 1/2 kg free-range chicken
1/2 bunch tarragon
4 sprigs rosemary, roughly chopped
100 g unsalted butter, sliced
1 whole garlic head
10 bay leaves
1 tablespoon sea salt
2 medium carrots, peeled and cut into wedges
2 small sweet potatoes, peeled and cut into wedges
6 medium kipfler potatoes, peeled and cut into wedges
5 small golden shallots, unpeeled but cut in half
1/3 cup extra virgin olive oil
1 pinch cracked white pepper
sourdough bread, to serve

1
Preheat oven to 220u00b0C (450u00b0F).
2
Rinse chicken under cold water.
3
Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
4
Tuck wing tips under chicken.
5
Place chicken in roasting tin, breast-side up.
6
Place tarragon and half the rosemary inside the chicken cavity.
7
Using your hands, carefully separate the skin from the meat over the breast and thighs of the chicken.
8
Place the butter between the skin and the meat, spreading it evenly under the skin.
9
Lightly crush unpeeled garlic cloves and scatter over chicken with bay leaves, salt and remaining rosemary.
10
Place carrots, sweet potatoes, potatoes and shallots around chicken, then drizzle with oil and sprinkle with pepper.
11
Cover roasting dish with foil and roast for 35 minutes.
12
Remove from oven and lower the temperature to 180u00b0C (350u00b0F).
13
Take off foil and bake for a further 20 minutes, or until chicken is just cooked through and vegetables are tender.
14
To test chicken, insert a skewer into the thigh and press against the meat- it is cooked when the juices run clear.
15
The skin should be crisp and lightly browned.
16
Remove chicken from oven, cover with foil and leave to rest in a warm place for 10 minutes.
17
Remove chicken from tin and serve with the roast vegetables and some crusty sourdough bread.

1161

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 kg free-range chicken, 1/2 bunch tarragon, 4 sprigs rosemary, roughly chopped, 100 g unsalted butter, sliced, and more.

Yes, Kylie Kwong'S Radical Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kylie Kwong'S Radical Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions