Mustard Chicken with Lemon, Olives & Risini

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • Chicken Brick, or similar for roasting in the oven
  • 1 Chicken, whole
  • 500 g Risini Di Orzo, Benedetto Cavalieri
  • 1 Brown Onion, halved
  • 1.5 cups Bone Suckin Mustard Sauce
  • 1 Garlic bulb, halved
  • 12-15 Gordal Olives
  • 3 Simon Johnson Preserved Lemon, halved
  • 75 g Lescure Butter, cubed
  • Sea Salt & Black Pepper, to taste
  • Butcher's Twine, to truss chicken
  • Flat leaf Parsley, to garnish

Method

  1. NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
  2. Pat dry the chicken skin and truss the legs together using butchers twine
  3. Pour the dry Risini Di Orzo into the bottom of the chicken brick
  4. Add the brown onion and rest the chicken on top
  5. Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
  6. Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
  7. Add the cubes of butter, again tucking them in around the ingredients
  8. Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
  9. Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)
  10. Rest chicken inside the oven for 20 mins before serving
  11. Serve chicken with the baked risini, green olives and a little chopped parsley

Buy the Ingredients