What's life if you haven't tasted that amazing whole chicken roast? Rather, there is a latent pleasure in knowing how to cook it well.Roasted chicken is popular in its own right all across the world. Here's how you can cook it.
For this you'll need :
- A whole cleaned chicken about 1.5 kgs in weight
- 1/2 lemon
- 6 garlic cloves, unpeeled
- Bunch thyme
- 1 tablespoon butter
- Sea salt and black pepper
- 1 tablespoon dried oregano
- 3 desiree potatoes, peeled
- A dozen baby carrots, peeled
-12 eschallots, peeled, left whole
- 2 tablespoon olive oil
- Rosemary bunch
- Watercress
And this is how you can make it :
Heat the oven to 220 C. Clean the chicken and wipe dry. Tuck lemon, two garlic cloves and two thyme sprigs into the cavity, and tie legs together with kitchen string. Coat chicken with dabs of butter, scatter with sea salt, pepper and oregano, and place in a lightly oiled baking tray. Cut potatoes in half lengthways and cut each half lengthways into three wedges. Coat potatoes, carrots, eschallots and remaining garlic cloves in olive oil, and arrange on a baking tray lined with baking paper. Strew with half the remaining thyme and half the rosemary and bake for one hour in the oven with the chicken. Roast the chicken breast-side down for 15 minutes, then turn breast upwards and roast for a further 45 minutes, until the skin is golden and the juices run clear when pierced. Rest chicken for five minutes. To carve, remove legs and cut leg joints in two, then slice breast meat at a slight angle. Serve with vegetables, watercress and remaining thyme and rosemary.
For this you'll need :
- A whole cleaned chicken about 1.5 kgs in weight
- 1/2 lemon
- 6 garlic cloves, unpeeled
- Bunch thyme
- 1 tablespoon butter
- Sea salt and black pepper
- 1 tablespoon dried oregano
- 3 desiree potatoes, peeled
- A dozen baby carrots, peeled
-12 eschallots, peeled, left whole
- 2 tablespoon olive oil
- Rosemary bunch
- Watercress
And this is how you can make it :
Heat the oven to 220 C. Clean the chicken and wipe dry. Tuck lemon, two garlic cloves and two thyme sprigs into the cavity, and tie legs together with kitchen string. Coat chicken with dabs of butter, scatter with sea salt, pepper and oregano, and place in a lightly oiled baking tray. Cut potatoes in half lengthways and cut each half lengthways into three wedges. Coat potatoes, carrots, eschallots and remaining garlic cloves in olive oil, and arrange on a baking tray lined with baking paper. Strew with half the remaining thyme and half the rosemary and bake for one hour in the oven with the chicken. Roast the chicken breast-side down for 15 minutes, then turn breast upwards and roast for a further 45 minutes, until the skin is golden and the juices run clear when pierced. Rest chicken for five minutes. To carve, remove legs and cut leg joints in two, then slice breast meat at a slight angle. Serve with vegetables, watercress and remaining thyme and rosemary.
