Kiwi Sauced Chicken

By Libbie Summers
Assisted by Joshua Grotheer
Photography by Cedric Smith

A memorable roasted chicken sandwich on a pullman sliced loaf with homemade mayonnaise and sliced kiwi was the inspiration for this center stage chicken. Now, if I could only remember where I had the sandwich.

Kiwi Sauced Chicken
serves 4-5

1 (3-4) pound chicken, giblets removed
2 tablespoons butter, softened
1 tablespoon kosher or flake sea salt
Coarsely ground black pepper
1 Lemon, cut in half
3 Garlic cloves
4 kiwi (3 smashed with a fork or pureed, 1 sliced)
20 Easter radish, cut in half

Preheat the oven to 450°F. Place the rack in the lower-middle of the oven.

•Pat the chicken dry with paper towels or a kitchen rag. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can, inside and out.

*Rub the softened butter all over the chicken!

Sprinkle the chicken all over with salt and pepper, including the cavity!

•Stuff the lemon halves and garlic into the cavity of the chicken.

•Place chicken (breast side up) in a roasting pan, braiser or cast iron skillet. Roast chicken for 30 minutes.

•Add radish to the chicken pan, reduce heat to 350º F and roast until the chicken registers 165º on a meat thermometer that is placed in the thickest part of the thigh. Remove from oven and pour pureed kiwi over the top. Let it rest for about 15 minutes.

To Serve: Serve from the pan with the radish and add the remaining slices of kiwi for garnish in the pan.

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