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    Corn Fed Chicken Baked with Red Spices

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    Corn Fed Chicken Baked with Red Spices

    Free-range Waitrose Corn Fed Chickens make an excellent choice for a roast. In this recipe the chicken is given added flavour with a coating of gently spiced butter prior to roasting. The finished chicken is perfect served with baked potatoes and squash.

    • Preparation time: 10 minutes
    • Cooking time: 105 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6

    Ingredients

    • 85g Yeo Valley Slightly Salted Organic Butter, softened
    • 1tsp each of hot chilli powder, ground cumin, ground coriander and paprika
    • 2tbsp Waitrose Italian Crushed Sundried Tomatoes finely chopped
    • 1.6kg Waitrose Fresh British Corn Fed Free Range Chicken
    • Sea salt

    Method

    1. Mix together the butter, spices and tomatoes.
    2. Use your fingers to loosen the skin above the breast bone of the chicken and push as much spiced butter as possible under the skin. Spread the remainder over the surface. Season well with salt.
    3. Place in a roasting tin and cover with kitchen foil. Cook in a preheated oven 190ºC, gas mark 5 for an hour. Uncover and baste well with the juices.
    4. Cover loosely and return to the oven for 45 minutes or until the chicken is golden brown and thoroughly cooked. To test, pierce the thickest part of the chicken leg with a skewer; the juices should run clear. (For a crispy skin, remove the foil for the last 15 minutes of the cooking time.)

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    Cook's tips

    As an alternative to baked potatoes try cooking roast potatoes, carrots and parsnips around the chicken. You will find that they take on the delicious spicy flavour of the chicken.

    Variation

    For garlic and herb-coated chicken, blend together 85g softened Yeo Valley Slightly Salted Organic Butter with 2 cloves crushed garlic and a finely chopped pack of Waitrose Herbs for Pasta. Season well and use as for the recipe above.

    Serving tips

    Serve with crisp-skinned baked potatoes, pan-fried squash and beans.

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