Tuesday, August 5, 2014

Whole Roast chicken

Roasted chicken is one of the best dinner what can have a meat lover. With different salads or a light side-dish can be not only healthy but also you can introduce in your diet. The leftovers you can enjoy next day for your lunch or in your lunch-box.
Roasted chicken can be marinated with different marinate sauce or seasonings, after your taste or your family taste.

- a whole chicken
- thyme
- 2 onion
- 2 big carrot
- 1 bulb garlic
- 1 lemon

1. Preheat your oven to 240°C. Peel the vegetables and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. Place all the veg and garlic into the middle of a large roasting tray and chicken cavity and drizzle with olive oil. Drizzle the chicken (breast side down) with olive oil and season well with salt and pepper, place the lemon inside the chicken's cavity, with the bunch of herbs.

2. Turn the heat down immediately to 200°C and cook the chicken for 1 hour. If the veg look dry, add a splash of water to the tray to stop them burning. 

3. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy.



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