Spicy Roasted Chicken with Confit Onions

by Kevin Dundon

Roast chicken is my go-to dinner any day of the week. It always gives leftovers for next day lunches. The spices can be omitted if you prefer a more subtle flavour. 

4 people 105 minutes 15 minutes

Ingredients

4 tbsp Coriander dried
2 cloves Garlic chopped
1 - Lime zest and juice
1 tbsp Olive Oil
1 - Onion halved, one half chopped
1 kg Onion halved
1 - Pepper
2 tsp Red Curry Paste
1 - Salt
100 g SuperValu Breadcrumbs
140 g SuperValu Butter (100g + 40g)
0.5 tsp SuperValu Chilli Flakes
1 - SuperValu Fresh Irish Chicken
150 g SuperValu Porridge Oats cooked

Method

Melt the butter in a saucepan and add the half-chopped onion and garlic. Cook over a low heat for about 5 minutes until softened. Mix in the red curry paste, the coriander, the porridge and breadcrumb. Season and set aside to cool until needed. Add the lime zest and juice.
Preheat the oven to 180°C. Place the whole half of the onion in the cavity of the chicken first. Stuff the cavity of the chicken with the cold stuffing. Tie the chicken with twine.
Loosen the skin of the chicken and taking 40g of butter gently massage the butter into the breasts of the chicken. Drizzle with a tablespoon of olive oil and Season generously with salt and cracked black pepper and a sprinkle of chilli flakes over the skin.
On the roasting tray, place the halved onions and add the chicken, using the onions as a raft. (They will cook with the chicken fat during roasting.)
Place the chicken in the oven and roast for about an hour and ¾ or until the juices run clear out of the chicken thighs when pierced.
Serve the stuffing on the side with some confit onions and succulent roasted chicken. Mash potatoes make a good side for this dish as an option.