ROAST BUTTERFLIED CHICKEN WITH SPICY SALAMI CRUST
1 Good Grocer free-range butterflied chicken
NZ sea salt and ground black pepper to taste
Olive oil, as needed
1/2 ciabatta, crusts removed
1 Good Grocer smoked spicy salami, roughly chopped
2 tbsp fresh thyme leaves
Finely grated zest and juice of 1 orange
2 tbsp chopped fresh Italian parsley
1 cup Good Grocer Spicy Carrot Hummus
1. Preheat oven to 190°C. Line an oven pan with baking paper. Season the chicken all over with salt and pepper. Place chicken, skin-side up, into the pan. Drizzle with a little oil and roast for 30 minutes.
2. Meanwhile, prepare the crust. Tear the ciabatta into small pieces. Process the salami in a food processor until crumbly. Combine bread, salami crumbs, thyme, orange zest and juice in a bowl. Drizzle with oil, season, and mix well.
3. Baste chicken with pan juices then press crust mixture onto the chicken’s surface. Roast for 30 minutes more or until crust is golden brown and chicken is cooked – test by inserting a sharp knife into the thickest part of the thigh and the juices should run clear.
4. Transfer chicken to a serving platter. Scatter with parsley. Serve with Spicy carrot hummus on the side, as a sauce.