Roast Chicken with Sundried Tomatoes

Preheat the oven to 200C. Blend the tomatoes and garlic in a food processor to form a paste, then mix in the breadcrumbs, butter, and parmesan. Stir to combine, then put in a piping bag. Using your fingers, lift the chicken skin away from the breast gently from the neck end to make a pocket. Pipe your tomato butter under the skin and over the breasts, spreading gently with your fingers.
Brush the chicken lightly with oil, season with salt and pepper, and roast in the oven for 20-25 minutes or until cooked through. Serve with stewed beans and chorizo. Yum!

45 mins

4 serving

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