Indulgent Slow-Roasted Whole Rooibos Dusted Chicken

Whole chicken, dusted with Crux BBQ Chicken Rub, slow-roasted to perfection in a cast iron pot. Finished with sautéed buttered mushrooms for that final indulgent hit.

Ingredients:

1 whole chicken (about 3½–4½ lbs / 1.5–2 kg)

CRUX Rooibos Chicken Rub

1x Extra virgin olive oil

1x lemon, halfed

1x Punnet of mixed woodland mushrooms

1x Butter

Method:

Preheat the oven to 180°C.

Prepare the chicken, by removing any giblets and then pat the chicken dry with paper towels and tuck the wingtips under the body.

Rub the chicken with a little oil and then dust all over with CRUX Rooibos Chicken Rub and stuff the centre of the chicken with the 2 half lemons.

Place the chicken breast-side up into a cast iron roasting pot.

Roast for approx. 1 hour 30 minutes, depending on size and the internal temperature is at least 74°C in the thickest part of the thigh.

Remove from oven, and let rest for 10–15 minutes.

While the chicken is resting, chop larger mushrooms in quarters and then heat up a pan and add generous serving of butter and when the butter has melted and bubbling, add the mushrooms and cook until soft. Season to taste

Portion the chicken and add mushrooms and serve with mashed potatoes/ rice/ polenta