Roast chicken with corn and piquillo salsa
250g jar piquillo peppers in oil
1 bunch (100g) fresh coriander
4 chicken Marylands (1.4kg)
4 corn cobs
170g red onions, thinly sliced
2 tbsp white vinegar
¼ tsp caster sugar
Drain piquillo peppers; reserve the oil.
Wash coriander well, paying particular attention to roots.
Remove roots and coarsely chop.
Pick leaves from stems; reserve leaves and stems separately.
Process coriander roots with half the piquillo peppers and ¼ cup reserved oil into a smooth sauce.
Season to taste.
Cut four diagonal slashes across the skin side of each chicken piece.
Place in a large roasting pan; rub piquillo sauce on skin of chicken.
Finely chop 50g butter; place on chicken.
Refrigerate for 3 hours.
Coarsely chop reserved coriander stems; process with remaining butter until smooth and butter is green flecked.
Reserve 2 tbsp coriander butter to serve.
Pull husks back from the corn cobs, leaving them attached.
Remove silks and rinse, allowing the husks to get wet; pat dry with paper towel.
Rub coriander butter over corn kernel.
Fold the husks back in place and tie with kitchen string to secure.
For the salsa, mix onion and vinegar, add a pinch of salt and sugar, and let it stand for 30 mins for onions to soften and pickle.
Finely chop remaining coriander, cut remaining piquillo peppers into strips; stir into the onion.
Preheat the oven to 180°C. Roast chicken for 20 mins.
Baste chicken with pan juices, adding corn to the roasting pan.
Roast for a further 30 mins or until chicken is golden and cooked through.
Skim off excess fat from pan juices.
Serve chicken with pan juices, salsa and corn cobs topped with reserved butter.
Tip: If piquillo peppers are not available, substitute them with store-bought chargrilled bell peppers.