Roast Chicken with Romesco Sauce

Prep time: 25 minutes  
Cook time: 1 hour  
Serves: 4–6 

Ingredients: 

  • 50g unsalted butter, softened 

  • 1½ tsp Dijon mustard 

  • 2 garlic cloves, finely grated 

  • 2 tsp smoked paprika 

  • ½ tsp flaked sea salt 

  • ¼ tsp freshly cracked black pepper 

  • 1 whole chicken, butterflied (approx. 1.6–1.8kg) 

  • 4 medium zucchini, halved lengthways 

  • 2 tbsp extra virgin olive oil, for the zucchini 

Romesco Sauce 

  • 1 tbsp extra virgin olive oil 

  • 3 large red capsicums 

  • 1 brown onion, roughly chopped 

  • 3 garlic cloves, thinly sliced 

  • 1 tsp ground cumin 

  • ½ tsp ground coriander 

  • ¼ tsp ground cinnamon 

  • 1 tbsp caramelised balsamic vinegar 

  • 1 slice sourdough, torn into pieces 

  • 2 tsp caster sugar 

  • ½ tsp flaked sea salt 

  • ¼ tsp freshly cracked black pepper 

Method: 

  1. Preheat the oven to 200°C (180°C fan-forced). 

  1. Place the butter, Dijon, garlic, smoked paprika, salt and pepper in a bowl and beat with a spatula until well combined. 

  1. Rub the butter mixture all over the chicken until fully coated. Place skin-side up on a roasting rack and set aside. 

  1. Arrange the zucchini in a single layer in a large roasting tray. Drizzle with olive oil, season with salt and pepper and toss to coat. 

  1. Sit the roasting rack directly over the zucchini tray so the chicken juices baste the zucchini as it roasts. 

  1. Roast for 1 hour, or until the skin is deep golden and crisp and the internal temperature reaches 74°C in the thickest part of the thigh. 

  1. Remove from the oven and rest the chicken for at least 10–15 minutes before carving. 

  1. While the chicken roasts, place the capsicums directly over the flame of a gas burner or BBQ. Turn every 3 minutes until the skins are completely charred, 12–15 minutes. 

  1. Transfer to a bowl, cover tightly with plastic wrap and leave to steam for 15 minutes. 

  1. Uncover and peel away the charred skins with your hands. Remove and discard the seeds and set the flesh aside. 

  1. Heat the olive oil in a large frying pan over medium–high heat. Add the onion and cook, stirring, for 3 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the spices, sugar, salt and pepper, then add the caramelised balsamic vinegar and cook for 1 minute. 

  1. Add the roasted capsicum flesh and stir to combine. 

  1. Transfer the mixture to a blender and blitz until smooth. Add the bread and blitz again until the sauce thickens. Once the chicken has rested, add the collected tray juices and blitz briefly to combine. Season to taste. 

  1. Spread the romesco across a large serving platter. Arrange the zucchini on top, then place the portioned chicken over. Spoon over any remaining tray juices and serve immediately. 

Note:

To butterfly a whole chicken at home, place it breast-side down on a board. Using sharp kitchen scissors, cut along either side of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten. Alternatively, ask your Harris Farm butcher to do this for you. 

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Ingredients for Roast Chicken with Romesco Sauce