Chilli Crispy Butter Roasted Chicken

Name: Chilli Crispy Butter Roasted Chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1 Lilydale Free Range Whole Chicken; 80g butter, melted; 1 tbsp chilli crisp oil; 1 tbsp honey; 1 tbsp soy sauce; 1 tbsp honey; 2 tbsp chilli crisp oil; 2 tsp soy sauce; Â 1 tsp rice wine vinegar; 1 tsp sesame oil; 2 spring onions, thinly sliced; 1 tsp sesame seeds; 2 cucumbers, thinly shaved; 6 bread rolls

20 mins Prep

90 mins Cook

6 Serves

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1 Lilydale Free Range Whole Chicken
80g butter, melted
1 tbsp chilli crisp oil
1 tbsp honey
1 tbsp soy sauce

To serve

1 tbsp honey
2 tbsp chilli crisp oil
2 tsp soy sauce
1 tsp rice wine vinegar
1 tsp sesame oil
2 spring onions, thinly sliced
1 tsp sesame seeds
2 cucumbers, thinly shaved
6 bread rolls

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Preheat oven to 210°C (190°C fan-forced). Remove Lilydale Free Range chicken from packaging, drain completely and pat dry with a paper towel. Place chicken on a wire rack over a large, lined roasting pan. Cross the legs over and tie them with kitchen twine.
Mix butter, chilli crisp oil, honey and soy sauce in a small bowl. Apply the marinade all over the chicken using a pastry brush. Roast in the preheated oven for 15 minutes, then reduce oven temperature to 180°C (160°C fan-forced) and roast for a further 15 minutes. Place a large piece of foil over the chicken to avoid rapid browning and continue roasting for 30 minutes. Finally remove the foil, baste the chicken with marinade and roast for 10-15 minutes until chicken is cooked through and golden brown.
Remove from the oven and place on a serving platter. Mix honey, chilli crisp oil, soy sauce, rice wine vinegar and sesame oil in a small jug. Pour over the chicken. Garnish with spring onion and sesame seeds.
To serve, slice the meat off the bones, mix with the drizzled sauce and serve with shaved cucumber in bread rolls.