Don’t you wish there were more shortcuts in life?
As far as dinner’s concerned, I’m all for one pot wonders that I can bang out in little less than an hour. But did you know that roast chicken is one of these quick and simple meals?
Here are my tips for a delicious chook:
* Choose a quality corn fed chicken in a smaller size, you’ll never go back to the regular kind!
* Fresh herbs make all the difference and are worth the investment
* Throw on veggies to roast alongside your chicken – pumpkin, sweet potato, swedes, brussel sprouts – the possibilities are endless!
* Make sure you cover the chicken with tin foil before it enters the oven. This ensures the chicken stays moist. You can unwrap and let the chicken brown at the very end.
1kg corn fed chicken, cleaned
1 medium sized lemon, halved
2 celery stalks, chopped into chunks
4 garlic cloves
Sprigs of thyme and rosemary
Cracked pepper, roasted coriander seeds and sea salt
1. Preheat oven to 220 degrees. Clean chicken and trim excess fat. Rub with olive oil, herbs and spices and lay on a roasting dish. Throw on celery chunks and drizzle with juice from lemons.
2. Cover with tin foil and place in the oven, cooking for 45 minutes or until juice runs clear when pricked.
3. Remove chicken and strain the pain juices for gravy (simply reheat with some tapioca flour). Carve chicken into fours, splash with gravy and serve with roast veggies