Saskia Beer Roast Chook

  • Serves: 4
  • Prep time: 10 min
  • Cook time: 1 hour 20 min

There’s nothing quite like the smell of a roast chook in the oven on a Sunday. Golden and crisp on the outside, tender inside and full of flavour, this version celebrates the best of our local produce — simple, wholesome and made to share around the table.

  • Chicken
  • Dinner

Method

  1. Preheat oven to 180°C.

  2. Combine butter and garlic in a small bowl. Gently loosen the chicken skin and spread half the butter mixture underneath.

  3. Place the lemon quarters inside the cavity, season well with salt and pepper, and tie the legs together with kitchen string.

  4. Rub the remaining butter over the skin and drizzle with olive oil.

  5. Place chicken in a roasting tray and cook for about 1 hour and 20 minutes, or until the juices run clear when pierced between the leg and thigh.

  6. Baste once or twice during cooking to keep the skin golden and crisp.

  7. Rest for 10 minutes before carving. Serve with roast potatoes, seasonal vegetables and a fresh market salad.

Local Market Tip

Find your free-range chicken from Saskia Beer Farm Produce, potatoes from Hart’s Vegetables, lemons from B&A Andonopoulos,  garlic from Barmera Sweet Potatoes or Haaseford Farms, and butter from The Barossa Dairyman — all at the Adelaide Showground Farmers’ Market this Sunday.

By: Inspired by It Tastes Better by Kylie Kwong (Penguin Books)