Sunday Night Roast Chicken
Roast chicken is the ultimate comfort meal and perfect for a lazy Sunday night in. This is my go-to recipe and never fails to deliver a juicy and delicious bird.
1 whole chicken (free-range, if possible)
1 onion, peeled and halved
3 garlic cloves, unpeeled
Half a lemon
Herb butter (see recipe here)
1 cup white wine or chicken stock
1 Tablespoon flour, melted
1 Tablespoon butter
Salt & pepper
What to do
Pre-heat oven to 180°C (or 350°F).
Season chicken inside and out with salt, massaging it into the skin.
Use finger to loosen the breast skin, then stuff most of herb butter under the skin. Massage rest of butter all over the chicken.
Prick holes in lemon half using the tip of knife - this will allow flavour to seep out during cooking. Place lemon, onion and garlic inside the chicken.
Roast chicken in oven for approximately 45mins until juices run clear when skewer is inserted into thickest part of leg.
Remove lemon, onion and garlic, transfer chicken to another plate and cover loosely with tinfoil. Rest for at least 15mins to allow juices to re-distribute back into the chicken.
How to make gravy
Deglaze ? roasting pan with cup of white wine or chicken stock, picking up all the brown caramelised bits. Roughly chop onion from chicken cavity, and add to gravy with wing tips and squeeze of roasted lemon juice.
Combine flour and butter to make a roux ?, add to gravy and simmer until you get the desired consistency. Pour gravy through sieve to remove the solids. Season with salt & pepper.
I like to serve the chicken with roast potatoes and purple coleslaw. Potatoes can be roasted at the same time as the chicken for at least 30mins. You should parboil and steam the potatoes first, then season with olive oil, salt & pepper and herbs/spices of your choice. Some good flavour combinations are garlic & rosemary, chilli & tumeric, and sage & lemon.
Half a red cabbage, julienned ?
1 carrot, juilienned
Quarter red onion, peeled and julienned
Juice of half a lemon
Half cup of Greek-style yoghurt
1 Tablespoon whole-grain mustard
1 Tablespoon extra virgin olive oil
Parsley, finely chopped
Salt & pepper
Combine all ingredients in a large bowl and mix well to coat vegetables with dressing. Season with salt & pepper and garnish with parsley before serving.
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