A tapenade of cured lemon, olives and dates gives this roast a zing fit for a King
Preheat oven 200c
Place the olives, dates and cured lemons into a food processor and blitz until the ingredients are a tapenade (roughly chopped mixture)
Slice lemon in half and place into the cavity of the chicken
Season the chicken with freshly ground salt and pepper
Rub the chicken with the tapenade mix and wrap the whole chicken with greaseproof paper
Place chicken into the oven for half an hour at 200c
After half an hour, turn the oven down to 170c for 45 minutes
Prepare the potatoes, rub with olive oil and place in a roasting pan with rosemary and crushed whole garlic cloves with skin on
Peel carrots, boil for 5 minutes, strain (keep liquid for stock), heat some oil in an ovenproof pan, sauté carrots a little, sprinkle with cumin seeds and roast off in the oven
Last 15 minutes, remove greaseproof paper and roast until golden brown
Leave to rest for a minimum of 20 minutes
Strain chicken juices from the pan, add some of the carrot stock, season
Serve with a glass of PepperBox Chardonnay, enjoy!
PepperBox Chardonnay pairs perfectly with a variety of foods. The wine specifically compliments the flavours of seared or chargrilled chicken, pork or fish dishes, see Daring Dishes recipe page for more inspiration.