NUMBER 1 CHICKEN RUB

Hi food loving friends!!

I uploaded this roast chicken the other day on my Insta stories and it got a lot of buzz. Many DMs came through asking for the recipe, so of course its my duuuuuuty to share this deliciousness with you so you can make it forever with supreme satisfaction.

This is my go-to “fat batter” (if we can call it that) for roast chicken and I would say its my most common way of making this, which is nearly a once a week activity. I didn’t have time to roast a whole bird properly so I butterflied it and just served with roast potatoes, onions and gravy. HEAVEN BABY HEAVEN!!!

Use whatever veggies you’ve got lying around in the bottom of the roast pan, everything tastes good roasted in butter and covered in chicken gravy.

I normally have more photo breakdowns of a recipe but I was making a video so I only have that as the main visual event - so just go watch that for instructions mmmmmk.

With love, chaos & rigatoni -

PM xx

YA NEED

• 1 whole organic free-range chicken

• 2 tbsp butter

• 1 tbsp smoked paprika

• 2 garlic cloves, minced

• Vegetables to roast (I had potatoes, onion, garlic)

• Olive oil

• Salt & pepper

• ⅓ cup flour

• 1 cup chicken stock (can also just use water)

YA DO

1. Butterfly the chicken. Cut out the backbone of your chicken with kitchen scissors, flip it over, and press down on the breast to flatten. If you need video help of how to butterfly a chicken click here . Then pat it dry with paper towel and sprinkle generously with salt. Let it sit while you prep the butter.

2. In a bowl mix softened butter with smoked paprika and minced garlic. Smear that glorious mix all over the chicken skin and place onto a wire rack.

3. In a roasting pan toss your chopped vegetables in olive oil, salt and pepper. Add about ½ cup of water to the bottom of the tray. I also added the chicken backbone in with the veggies for extra flavour. Place the chicken rack on top of the roasting tray and place in the oven at 180°C for around an hour to an hour and a half, depending on the size of your chicken.

4. Halfway through give the veggies a mix and a splash of extra water if the bottom looks dry. When the chickens golden and cooked through, remove it and set aside. Take out the veggies from the pan, then place your roasting pan (with chicken leftover chicken juices!!) directly on the stovetop over low heat (if it’s a stovetop-safe pan - otherwise transfer juices to a pan).

5. Whisk in the flour and cook for a minute or two until it thickens a little, then slowly add the chicken stock while whisking. Let it bubble and thicken to your liking then remove from heat. Pour gravy over chicken and veggies and enjoy!

The most comfort heavy of comfort food!!