Garlic Lobster Pasta
Feb 13,2024
Ingredients
- 1.8kg Lilydale Free Range Whole Chicken
- 2 tsp freshly ground black pepper
- 2 tsp sweet paprika
- 2 tsp dried onion flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1/2 lemon, zested
- 50g butter, melted
- Barbecued corn cobs, to serve
- Lemon wedges, to serve
- Capsicum and Tomato Salsa
- 1 tbsp extra virgin olive oil
- 1/2 red onion, finely chopped
- 1 garlic clove, crushed
- 200g cherry tomatoes, halved
- 100g chargrilled red capsicum, chopped
- 1 tbsp red wine vinegar
- 1 tsp brown sugar
- 2 tbsp finely chopped fresh coriander leaves
Description
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Step 1
Preheat a barbecue (with hood) hotplate on medium.
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Step 2
Pat chicken dry (including cavity) with paper towel. Place chicken on a chopping board, breast-side down, with the cavity facing you. Using kitchen scissors, cut along both sides of backbone and discard. Open out chicken. Turn over. Press down with heel of your hand, to flatten.
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Step 3
Combine spices, oil and garlic in a small bowl. Rub spice mixture all over chicken. Season with salt. Cook chicken, skin-side down, on greased hotplate for 5 minutes or until skin is golden and crisp. Turn chicken. Cook, with hood closed, for 40 to 45 minutes or until cooked through. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.
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Step 4
Meanwhile, make Capsicum and Tomato Salsa Heat oil in a small saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 30 seconds. Add tomato, capsicum, vinegar and sugar. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Remove lid. Simmer for 5 minutes or until salsa is thick. Stir in coriander. Set aside for 10 minutes (see note).
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Step 5
Add lemon zest to melted butter. Season. Cut chicken into pieces. Place on a serving platter with tomato salsa. Drizzle chicken with butter mixture. Serve with corn and lemon wedges.
