150g unsalted butter, softened
3 garlic cloves, crushed
1 tsp celery salt
1 tsp cumin
2 tsp smoked paprika
1 tsp ground black pepper
2 tsp salt
Zest of 1 lemon half lemon for chicken
To make your compound butter, simply mix everything together.
For your chicken, take one 1/3 of the butter and place it under the skin of the chicken on top of the breasts. Massage it so it completely covers the flesh.
Put half a lemon in the chicken cavity and tie the legs together.
Spread the rest of the butter all over the chicken skin.
Place in a 200c oven and cook until the internal temp at the thickest point reaches 70c or 160f.
Once cooked, let it rest for at least 10 minutes before you carve it.
1 corn cob, sliced off the cob
1 asparagus bunch, sliced thin
2 spring onions, sliced thin
Small handful of fresh oregano
Small handful of fresh basil, torn
100g of kalamata olives, sliced thin
450g boiling water
Cook the couscous to packet instructions.
Sauté the corn and asparagus for 4 minutes on high heat.
To assemble the salad, simply mix the other fresh ingredients with the corn and asparagus through the couscous.
For the dressing, use the butter that’s left over from roasting the chicken (pan juices).
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