Festive Roast Chicken

INGREDIENTS

1 ½ – 2 kg free range, corn fed chicken

Marinade:
2 tbsp oil
¼ cup melted butter
2 tbsp Supreme Garlic Paste
1 tsp Supreme Star Anise Powder
1 tsp Supreme Cinnamon Powder
1 tsp Supreme Mustard Powder
Juice & zest of 1 lemon
Juice & zest of 1 orange
2 tsp Supreme Paprika Powder
1 tsp Supreme Coarse Black Pepper
2 tsp Supreme White Pepper Powder
1 tbsp Supreme Onion Powder
Salt to taste

Stuffing:
1 garlic bulb
Generous handful of parsley
1 lemon, cut into half

METHOD

Add all ingredients for the marinade into a bowl and mix well. Using your fingers carefully lift the skin of the chicken, then carefully using a knife make cuts on the breast, thighs and legs (this step is crucial as it will help with the marinating cooking cooking process). Rub marinade all over and under the skin (into the cuts), cover and refrigerate for 24 hours. Remove chicken from the refrigerator 2 hours prior to cooking. Preheat oven to 180°c. Stuff the cavity with whole garlic, parsley and and lemon. Tie the legs together to seal in the stuffing then place the chicken breast-side up into baking tray. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until fully cooked and tender. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving.