I love Roast chicken and its pretty easy to do a bit of prep and then cook for awhile and Voila a home cooked master piece. Not sure why so many people shy away from cooking a roast dinner when to me its one of the easiest meals to do. You will find lots of recipes online, but I wanted to share what I do for a succulent roast chicken with roast vegetables meal.
Buy a fresh chicken approx 1.5 kg, it can be smaller or larger this is a good size to feed 4 – 6 people. Rinse it out and pat dry. In the cavity add some cloves of garlic and chopped lemon and if you want a fresh herb of your choice. I then make a butter , with some salt, spices and freshly minced garlic. Mix all together and then you can either lift up the skin a little and push as much as possible in between the skin and the meat, covering the breasts, or you can simply cover the whole bird with the mix, as I have done in the photo below.
Preheat oven to 180 C (350 F), add chicken to oven and bake, 30 minutes for every 500 g. Then prepare the vegetables. The secret here is to have all the vegetables approximately the same size. As per the photo below I had mushrooms, peppers, zucchini, brusselsprouts, garlic, potatoes and onions. Toss lightly in olive oil and spices. These will only take 45 minutes to cook, so add about halfway through the chicken cooking time.
Once the chicken is done remove from the oven and cover with foil and rest for 5 -10 mins this will allow the juices to settle, making it easier to carve. The end result should look like this.
Hope you give it a go sometime soon. Gotta say I love the brussel sprouts roasted, it was my first time at trying that and I liked.
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