Big Mama's Spice Rub Roast Chicken Recipe

Ingredients

• 1 x whole chicken (Appx. 1.4kg)
• 1 x Jar of Big Mama Spice
• 1 x 250g pack of good-quality Unsalted butter
• 4 x tablespoons of Olive Oil
• 1 x 500g carton of Passata
• 1 x 101ml bottle of Maggi Liquid Seasoning
• 1 x 400ml tin of coconut milk

Step One: Prepare the Chicken

1. Allow 125g unsalted butter to soften at room temperature.
   
    
2. Mix in 2 tablespoons Big Mama’s Spice Rub using your fingers until well combined.
   
    
3. Chill the spiced butter in the fridge until slightly firm but still pliable (not rock hard).
   
    
4. Place the chicken on a chopping board. Carefully create a pocket under the skin of the chicken breast by gently sliding your fingers beneath the skin.
   
    
5. Push half of the spiced butter into this pocket, spreading it evenly.
   
    
6. Cut a small slit at each leg joint, and insert the remaining butter mixture.
   
    
7. Rub the chicken all over with a little olive oil.
   
    

Cover and marinate in the fridge for at least 1 hour, or ideally overnight for maximum flavour.

Step Two: Roast the Chicken

1. Preheat oven to 190°C / 170°C fan / Gas 5 (for a 1.5 kg chicken).
   
    
2. Place the chicken in a roasting tray and roast for about 1.5 hours, or until cooked through (juices should run clear when pierced at the thickest part).
   
    
3. Remove from the oven, cover loosely with foil, and let rest for 15 minutes before carving.

Step Three: Make the Gravy

1. Pour the roasting pan juices into a small saucepan.
   
    
2. Add 500g tomato passata, ½ cup coconut milk, and ¼ cup water (adjust water for desired consistency).
   
    
3.  **Add a few good splashes of Maggi Liquid Seasoning or crumble in Maggi cubes, and stir well.
   
    
4. Warm through over gentle heat before serving.

HOT TIP: Adjust seasoning and thickness of gravy to your taste. **The Maggi adds extra umami depth of flavour!