Sticky Rack Roast Chicken

Sitcky Rack Roast Chicken

Sticky Rack Roast Chicken

This is a great way to cook chicken as it is filled with flavour without adding too many extra ingredients.  It is also a great option for the barbeque.  It has an intense, smokey sweet flavour that is fabulous with root vegetables, and goes especially well with potatoes as the sweet marinade is balanced by the starchy potatoes.  The juices in the tray help cook the vegetables as well as steaming the chicken from underneath, so despite the high cooking temperature the result is a very tender, sweet and flavoursome meal, all in the one tray!

1 organic free range chicken, split and pressed flat
3 large potatoes, peeled and cubed
4 spring onions
1 small sweet potato, peeled and cubed
2 carrots, peeled and cut into sticks
Good handful of flat-leafed parsley and fresh oregano, roughly chopped
2 tablespoons treacle
2 cloves garlic, crushed
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon soy sauce
Pinch of ground ginger
Juice of an orange, plus a long strip of peel
½ cup boiling water
¼ cup sunflower or other non-flavoured oil

Pre-heat the oven to 220°C

Split the chicken down the spine and press the bird flat with your hands to compress it down as far as possible.
In a small baking tray (just big enough for the chicken) add the cubed sweet potato, carrots and one of the cubed potatoes with the stalks from the parsley and 2 of the spring onions, roughly chopped.
Drizzle over a little of the oil and the juice of an orange as well as the hot water.
Place a rack over the tray, add the long strip of orange peel onto the rack and place the chicken on top.

For the marinade:  Combine the treacle, garlic, cumin, pepper, soy and ginger with a tablespoon of the oil.  Mix together well with a little orange juice to form a thick paste.  Loosen the skin of the chicken and press about half the mix under the skin.
Pour the remaining marinade over the top of the chicken, then scatter over the herbs to protect the skin as it cooks.
Drizzle the remaining oil (should only be about a tablespoon) over the reserved potatoes, and place these around the chicken. 

Cover the tray with foil and bake in a hot oven for 25 minutes, then remove the foil and allow the chicken to cook through for another 25 minutes.
Test the flesh to ensure the juices run clear and the chicken is cooked through and the potatoes are crispy around the edges.

Serve with roast potatoes and a tossed salad with a squeeze of orange juice.