ROAST CHICKEN WITH PORCINI AND HAZELNUT CRUST

Ingredients

Sea salt and freshly ground black pepper, to taste 200 g butter 12 potatoes, peeled and halved 2 free-range whole chicken 5 tbsp olive oil 30 g brown sugar 3 lemons 3 garlic cloves, grated 10 g thyme, leaves only 100 g hazelnuts, roasted and chopped 25 g dried porcini mushrooms, finely chopped

Cooking Instructions

Preheat the oven to 180°C. To make the crust, combine the porcini, hazelnuts, thyme, garlic, zest of 1 lemon, sugar and 2–3 T olive oil. Season to taste. Wash and dry the chickens and pat the crust mixture onto the surface of each bird. Parboil and drain the potatoes, return them to the hot saucepan and toss with 100 g butter, sea salt to taste and 1 T of the olive oil. Transfer to a large baking tray and top with the remaining butter and 1 T olive oil, seasoning once more. Nestle the chickens among the potatoes. Halve the 3 lemons and stuff some into the cavities of the birds and place others around the tray. Roast for 1 and 1⁄2 hours or until the chickens are golden, the potatoes crisp and the lemons jammy.

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