Monday, 18 February 2008

Sunday Roast

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The last couple of weekends we have always been eating out, but yesterday we finally had the Roast Chicken that I had been meaning to make for a couple of weeks now. I really enjoy a Roast Chicken and it's one of the things that I usually get right when it comes to roasting, which I can't always claim of my Roast Beef or Pork. Plus, it's got the added advantage that there is always some left-overs for wraps, sandwiches or some other meal and if I feel really frugal I use the carcass to make stock.

We had it with a side of Whole Roasted Shallots and Baby Potatoes and a simple mixed salad. The balsamic vinegar means that the potatoes and shallots caramelise beautifully, and go a rich dark colour. The first time I made this recipe, I actually thought at first glance that I had burnt them, but it's just the balsamic vinegar.

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Rosemary & Garlic Roast Chicken

1 free range chicken
1 lemon, cut in half
2 cloves of garlic, peeled and cut in half
1 large twig of rosemary, cut in four
large knob of butter
bay seasoning or paprika or poultry seasoning, to taste
salt, to taste
pepper, to taste

Preheat your oven to 200C/Gas 6.

Rinse your chicken inside and out under hot water and pat dry with a kitchen towel.

Rub the inside with some salt and pepper and place both lemon halves in the cavity.

Carefully slide your hands in between the skin and the flesh through the neck of the chicken, separating the skin from the breast and the top of the legs and thighs, without breaking it.

Spread the butter under the skin all over the chicken breast and legs.

Place 1/2 clove of garlic and one of the cut up bits of rosemary in between the skin and the flesh on each leg, as well as on each half of the chicken breast.

Sprinkle the outside of the chicken with seasoning and salt and pepper to taste.

Place breast side up in a high rimmed roasting tray or oven dish and roast for 20 minutes per lb, plus 20 minutes for the chicken. (Example for a 4lb chicken: 4 x 20 minutes + 20 minutes for the chicken = 1hour 40minutes).

Baste the chicken with its juices every 20 minutes to stop it from drying out.

If you have a very large chicken, you might want to cover it loosely with aluminium foil for the last part of roasting, if you feel it is getting to dark.

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Whole Roasted Shallots and Potatoes with Rosemary

11 oz shallots , peeled
1 1/2 lbs baby potatoes , washed and cut in half
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
4 sprigs rosemary
salt , to taste
fresh ground black pepper , to taste

Preheat oven to 180°C/350°F/Gas 4.

In a large baking tray (you might want toile it with aluminium foil for easier clean up afterwards) mix the olive oil and balsamic vinegar add the whole twigs of rosemary.

Add the shallots and potatoes, stir so everything gets coated well.

Season to taste with salt and pepper.

Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, start checking after about 45 minutes.

Stir once or twice while roasting.

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2 comments:

Marie said...

Lovely looking Chicken Sylvie. Garlic goes so very well with chicken! I can just taste that chicken from here. Looks delicious!

Peter M said...

Your chicken looks perfectly done and I'm diggin' those crisp potatoes!