Cipolloti Roasted Chicken

Follow these super simple instructions carefully for the juiciest chicken ever! The buttery sweetness of the dates add a beautiful contrast to the earthiness of the green onions and the nuttiness and little crunch of the pumpkin seeds makes this chicken into something really special. Serve with the roasted scallions and sweet chili peppers for a perfect flavour combination!

Serves: 1

1 hour 0 mins

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Ingredients

1.1 kg Whole chicken
8 chopped pieces of Local dried dates
0.5 tbs Chili powder
3 Pieces Scallions (Green part only roughly chopped)
3 tbs Olive oil
1/3 cup Pumpkin seeds (toasted)

Steps

Place scallions, garlic, chili, olive oil and pumpkin seeds in a blender or chopper. Process pulse them a couple of times and add the dates. Continue to process until well blended into a coarse paste.
Carefully use your fingers to lift the skin of the chicken, trying not to tear it! Place the mixture under the skin of the chicken and some inside the cavity.
(If preparing early in the day, at this point you can wrap the chicken and place it in the refrigerator for cooking later).
Sprinkle the chicken with sea salt, place it in the oven and cook for 12/15 minutes or until the skin is puffed up and dark in color. Drop the temperature to 175C and immediately open the oven door for 5/8 minutes.
Close the door and cook for 45 more minutes. Take out and let the chicken rest for 15 minutes before cutting and serving.

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