| Prep: 20 mins | Cook: 1 hour 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 33g | 8g | 4g |
| sugars | fibre | protein | salt |
| 2g | 1g | 45g | 0.4g |
As a connoisseur of the earthy and rugged flavors that typify homestyle mountain fare, I am inspired again and again by Roasted Chicken with Peppermint Gum Leaf. This recipe, beautifully simple yet food for your soul, is a delectable blend of classic poultry roasting method – now with a unique twist of refreshing peppermint gum leaves.
The Sweet Appeal of An Unexpected Combination
Peppermint gum leaves, though a somewhat unusual choice, give an invigorating, rejuvenating spin to traditional roasted chicken, introducing a pop of freshness that is calmative to the senses. Nevertheless, adhering to the time-honored pairing of fresh rosemary and thyme, this dish still serves a comforting familiarity while simultaneously breaking the norms. For more information about the various uses of peppermint in cooking, I recommend this well-written article I found on Britannica.
Culinary Health at Its Finest
But it’s not only about the flavor, Roasted Chicken with Peppermint Gum Leaf also boasts significant health benefits. Rich with the goodness of lean protein from the chicken, anti-inflammatory properties from the garlic, and antioxidants from the lemons, it’s a meal that as nourishing as it is pleasing to the palate. If you’ve ever asked yourself why olive oil is celebrated in the culinary world, check out this insightful piece by Healthline.
Accompaniments and Homages
This dish is reminiscent of the classic lemon and herb roast chicken, albeit with a delightful upgrade. And as for what to serve along with this refreshing masterpiece? Well, the options truly are plentiful. One of my personal favorites is roasted rainbow root vegetables – their earthiness contrasts wonderfully with the chicken’s refreshingly zesty taste. A creamy mashed potato, or a simple green salad would also make excellent companions for this chicken.
My partner, Gordon, with his English roots, often insists that no roast chicken is complete without a side of Yorkshire pudding. So depending on your preference, you might want to consider this classic British dish as well.
Once you’ve tried Roasted Chicken with Peppermint Gum Leaf, you’ll see why it’s become such a staple in my mountain-inspired culinary repertoire. Here’s hoping it brings as much joy to your table as it does to mine.
What You’ll Need
- 1 whole chicken (about 4-5 pounds)
- 6 peppermint gum leaves
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 2 lemons, halved
- 1 large onion, cut into quarters
- 6 cloves of garlic, peeled
- 2 tablespoons of butter, melted
- 1/2 cup of white wine or chicken broth
- 2 tablespoons of fresh rosemary, finely chopped
- 2 tablespoons of fresh thyme, finely chopped
Method
Step One
Preheat your oven to 450 degrees F (230 degrees C). Rinse the chicken inside and out, then pat it dry with paper towels.
Step Two
Season the chicken in and out with salt and pepper to your liking. Afterwards, rub the whole chicken with olive oil. Place 2 peppermint gum leaves inside the chicken.
Step Three
In the chicken’s cavity, place 2 lemon halves, 2 quarters of onion, and 3 garlic cloves. Tie the chicken legs together with kitchen string and tuck the wing tips under the body of the chicken.
Step Four
In a roasting tray, lay the remaining 4 peppermint gum leaves, place the dressed chicken on top, and put it in the preheated oven. Start roasting, but after 15 minutes, reduce the temperature to 375 degrees F (190 degrees C).
Step Five
In the meantime, squeeze juice from the remaining lemon halves and mix it with melted butter, white wine or chicken broth, fresh rosemary, and thyme in a bowl.
Step Six
After the chicken has roasted for 30 minutes, baste it with the lemon-butter mixture. Continue roasting, basting every 15 minutes, until the chicken is thoroughly cooked and juice runs clear when a knife is inserted into the thickest part of the thigh, about 1 hour and 15 minutes.
Step Seven
Once done, carefully remove the chicken from the oven and let it rest for 15 minutes. This allows the juices inside the chicken to redistribute, ensuring a moist and succulent roast. After this brief rest, you can carve and serve your Roasted Chicken with Peppermint Gum Leaf.
