ROAST CHICKEN & BRUSSEL SPROUTS
Yes you heard me, BRUSSEL SPROUTS. I am not kidding. I was like you once, a non believer until I came across this little beaut. Roasting the Brussels underneath the chicken whilst they soak in the juices is a whole new world to the mandatory soggy nonsense you're used to at Christmas. Hell if that chicken wasn't so damn tasty then they'd almost be the star of the show.
- 1.6 kg whole chicken
- 1 tbsp Meat Dust
- 500 g bag of Brussel Sprouts
Preheat the oven to 200C OR get the coals on your smoker going until they're white hot and ready to get smoking.
Prepare your chicken. Rub all over with a bit of olive oil and meat dust or your favourite rub. Put the chicken in a roasting tray (doing this even if you are using the barbecue as we want to catch all the juices). Cook for an hour.
After an hour of roasting throw your brussels into the bottom of the tray around the chicken and throw them around in the chicken juices. Baste the chicken and move the brussel around every 20 minutes.
Continue roasting for about 40 - 60 minutes until the brussels have roasted and browned and the internal temperature of the chicken hits 75C.
Let the chicken rest for about 20 minutes before carving and serving.