Roast Chicken on Corn Trivet

INGREDIENTS

SERVES 4-6

3 corn cobs, husks and silks removed, cut reasonably evenly into 4 cm (1 1/2 inch) pieces

1 bunch thyme

1 x 1.5 kg chicken

3 tablespoons olive oil, plus extra for pan-frying

1 teaspoon sea salt

1/2 teaspoon sweet paprika

1 tablespoon white miso paste

50 g butter

1 bunch cavolo nero (Tuscan kale), tough ribs discarded, leaves and tender ribs kept whole

OPTIONAL INGREDIENTS

a bit of lemon zest, but really, just do this one as is

Method

THIS MIGHT BE ONE OF MY FAVOURITE DISHES OF ALL TIME.

Preheat the oven to 200°C (400°F).

Oil a large roasting tin.

Stand the corn cobs up in the tin to create a trivet for the chicken.

Scatter the thyme sprigs over the base.

Massage the chicken with the oil, salt and paprika, and place on the corn cobs.

Pour 1 1/2 cups (375 ml) of water into the base of the tin.

Roast the chicken for 1 hour.

Check it’s cooked by piercing the thigh meat and making sure the juices run clear.

Drain the juices from the chicken and set aside to rest.

Remove all the thyme sprigs you can from the tin.

Cut the kernels from the corn and return to the tin with the miso, butter and 1/2 cup (125 ml) of water.

Allow this to bubble and braise.

Pan-sear the cavolo nero in a splash of oil in a separate pan. Or simply blanch in boiling water – there’s enough flavour to bring this baby to the party if you want to avoid washing up another pan.

Serve succulent slices of chook, with the greens and the sweet sauciness of the miso, butter and corn braise.