Spicy Roast Chicken with Cornbread Seasoning
By Lance Rosen
4 serves
30 mins
80 mins
Ingredients
Roast chicken
1 whole The Bare Bird chicken
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried oregano
2 tbsp salt
1 tbsp paprika
2 tsp ground black pepper
2 tsp garlic powder
1 tbsp olive oil
Cornbread stuffing
4 cup cornbread (see recipe)
½ head garlic cloves
1 cup pecan nuts
4 links Italian sausage, skins removed and broken by hand into small chunks
4 sprigs sage, picked and roughly chopped
2 eggs, lightly beaten
Cornbread – Makes 4 cups
3 eggs
½ cup white sugar
¼ cup vegetable oil
1 cup milk
2 tsp salt
1 cup cornmeal
1 cup plain flour
1 tbsp baking powder
½ tsp bicarbonate soda
1 tsp white vinegar
½ cup brown sugar
¼ cup water
Method
Roast chicken
- Mix the spices together to make a rub
- This mixture is enough for 3 chickens, so reserve any leftovers
- Place the chicken on an oven tray and massage with olive oil
- Lightly sprinkle the spice mixture over all the chicken
- Place in the oven at 200°C for 50 minutes or until cooked
- Remove from the oven and baste with the roasting juices from the pan
Cornbread stuffing
- Break up the garlic cloves and wrap them in foil. Roast in the oven at 200C for 20 minutes or until soft. Remove from the oven, allow to cool and remove the garlic from the skin.
- Mix the hand crumbled corn bread, sausage, sage, nuts, roast garlic and beaten egg lightly.
- Tip into a baking dish – do not press the mixture hard or you will get a very firm stuffing
- Bake the stuffing at 200°C for 15 minutes or until cooked. Portion the chicken and serve the stuffing to the centre of the table
Note – stuffing baked in a dish on the side is often referred to as “dressing”
Cornbread
- Preheat the oven to 210°C.Place the eggs and sugar into a mixer and cream until light and fluffy. Slowly pour in the oil until combined and then add the milk and salt.
- Add cornmeal, flour, baking powder, bicarbonate soda and vinegar and mix well.
- Pour batter into an oven tray that has been lined with baking paper and bake for 20 to 25 minutes or until a skewer comes out clean from the middle of the cornbread.
- Remove from the oven and cool.
- While the cornbread is cooling bring the brown sugar and water to the boil. Using a pastry brush, brush the top of the corn bread with the sugary glaze. Allow the bread to cool for at least one hour before cutting.