Garlic and lemongrass roasted chicken

This simple whole roast chicken is stuffed with a garlic, lemongrass and herb butter, then roasted on a bed of potatoes to crispy golden perfection.

Ingredients

1. 1 (about 1.5kg) whole chicken
2. 60g butter, softened
3. 1 1/2 tbsp lemongrass paste
4. 1 garlic clove, crushed
5. 2 spring onions, finely chopped
6. 2 tbsp finely chopped flat-leaf parsley
7. 1 1/2 tbsp Vegeta Real Chicken Stock Powder
8. 4 medium Red Royale potatoes, sliced
9. 350g Coles Kitchen Kaleslaw Salad Kit
10. Lime wedges, to serve

Directions

• Step 1

  Preheat oven to 200°C. Line a baking tray with baking paper. Carefully slide your fingers between the flesh and skin of the chicken breast to loosen.

• Step 2

  Place the butter, lemongrass paste, garlic, spring onion, parsley and half the stock powder in a medium bowl. Season with pepper and combine. Reserve 1 tbs of butter mixture. Spoon the remaining butter mixture under the skin. Use your hands to spread the mixture evenly over the chicken, brushing the reserved mixture over the top of the skin. Tie the legs together with kitchen string.

• Step 3

  Place the chicken on the lined tray. Arrange potato around chicken. Spray with olive oil spray. Sprinkle potato with remaining stock powder and season with pepper. Bake for 50-60 mins or until the potato is golden and the chicken is cooked through. Rest for 10 mins.

• Step 4

  Meanwhile, prepare the kaleslaw kit in a bowl following packet directions.

• Step 5

  Arrange chicken on a serving platter with potato and lime wedges. Serve with kaleslaw.