Mexican Roast Chicken
1 George & Jo’s Free Range whole chicken
1 teaspoon flaky sea salt (use ½ this amount if using a fine salt)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
4 garlic cloves peeled and halved
Zest of 1 lime
1 lime – halved
2 additional garlic cloves for stuffing inside the chicken
To serve: tortillas, avocado, salsa, salad, additional lime, fresh coriander leaves
Preheat oven to 180 degrees Celsius
Bring the butter to room temperature and use a fork to mash it together with the salt, cumin, paprika, oregano, garlic and lime zest. If necessary place the butter and spices over a very low heat to help bring it together (don’t let the butter melt!).
Pat the chicken as dry as possible with paper towels. Rub the spice butter all over the chicken, including the underside. Lift the skin and rub the butter over the breast. Place the halved lime inside the chicken along with the additional garlic cloves. Tie the legs of the chicken together with kitchen string and place in the oven. Baste the chicken with the pan juices several times during cooking.
Roast for 80-90 minutes until golden brown and the juices run clear when pierced. Let the chicken sit for 10 minutes before slicing