Bean-can roast chicken

You've heard of beer-can chicken. Now, try bean-can chicken. This recipe uses a can of cannellini beans inside the chicken cavity to add flavour. It's also rubbed with lemon myrtle and chilli.

Credit: Lee Chan's World Food Tour

• serves

  4

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 1.6 kg chicken
• 2 tbsp olive oil
• 2 tbsp lemon myrtle
• ½ tsp chilli powder
• 1 can cannellini beans, drained, can reserved, label removed
• 100 ml chicken stock
• 25 g butter
• 1 tbsp bush tomato spice

Resting time: 15 minutes

Instructions

1. Preheat oven 220°C. Wash chicken thoroughly and pat dry with paper towel. Brush all over with oil.
2. Season inside and out with salt and pepper. Sprinkle with lemon myrtle and chilli powder. Massage into chicken to distribute evenly. Set aside.
3. Combine beans, chicken stock, butter and bush tomato. Return mixture to can.
4. Push can into chicken cavity. Chicken will sit upright on can, in a baking tray.
5. Roast for 1 hour, or until juices run clear when the thickest part is pierced with a skewer. Rest for 15 minutes, then serve.

 

This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.