Tuesday 12 August 2014

My version of the ULTIMATE Roast Chicken!

I know everybody has their own 'favourite roast chicken', whether it be their own version, their mums version or somebody elses! Well, this is mine :)
It's lemony, garlicy, herby and extremely tasty! Serve with whatever suits your mood - roasties? Salads? Veggies? Nom nom nom

  • 1 whole chicken
 For the marinade
  • 2 Lemons (halved)
  • 1 Head of Garlic (broken into cloves - leaving the skins on)
  • Bunch of fresh Rosemary
  • Handful of fresh Sage leaves
  • 3 Banana Shallots (chopped in half lengthways)
  • Garlic Oil
For the glaze
  • 1 Tbsp Redcurrant Jelly
  • 1 Tbsp Golden Syrup
  • 1 Tsp Sweet Chilli Sauce
  • 1 Tbsp Bolied Water

Marinading Method:
  • Put the chicken into a large resealable freezer bag
  • In a bowl, mix together the garlic oil and juice of one lemon.
  • In the cavity of the chicken, add half of the cloves of garlic (skins on), the sage, bunch of rosemary, 1 1/2 shallots and half a lemon cut up into wedges
  • Pour the liquid mixture over the chicken
  • Then in the bag, put in the remaining garlic cloves, lemon wedges and shallots
  • Leave to marinade or put in the freezer until ready to use
 Cooking Method:
  • Preheat the oven to 200 degrees
  • Put the chicken into a roasting tin (breast side down) and cover with foil
  • Roast the chicken for half the cooking time (depending on the size of the chicken) covered in foil
  • After the time has elapsed, remove the foil, turn the chicken and continue to cook for the remaining time - minus about 15 minutes
  • Turn the oven up to 225 degrees and remove the chicken from the oven
  • Mix the glaze up in a small bowl and brush over the chicken
  • Put the chicken back in the oven uncovered for around 10-15 minutes until golden brown and cooked so all the juices run clear
  • Serve with all your favorite trimmings :)


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