by 7 people |
Yummy Roast Chicken
Chicken is one of my favourite foods. You cannot beat an excellent roast chicken. Yum Yum, I can feel my tummy rumbling just thinking about it. Here is my favourite Roast Chicken recipe.
Crisp Roast Chicken Recipe
Ingredients (serves 4)
2kg free-range chicken
1 lemon, quartered
1 bunch thyme
50g butter, melted
2 tablespoons olive oil
675g chat potatoes
steamed carrots and peas, to serve
Method
Preheat oven to 220°C. Remove excess fat from chicken cavity. Wipe chicken inside and out with paper towels (see tip). Select a roasting pan with sides 4cm high.
Place lemon and thyme in chicken cavity. Tie chicken legs together with un-waxed string and tuck neck flap and wings underneath. Combine butter and oil in a small bowl. Brush over both sides chicken. Place, breast side down, on a greased roasting rack in pan. Roast for 35 minutes.
Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover to keep warm. Remove chicken from oven. Turn over and baste with butter mixture. Arrange potatoes around chicken. Brush with butter mixture.
Roast both for a further 37 minutes or until juices run clear when chicken thigh pierced with a skewer. Cover and stand for 15 minutes to rest. Carve chicken and serve with potatoes and steamed vegetables.
Tip: Don't rinse chicken - the skin has natural oils that keep it moist during cooking.
2kg free-range chicken
1 lemon, quartered
1 bunch thyme
50g butter, melted
2 tablespoons olive oil
675g chat potatoes
steamed carrots and peas, to serve
Method
Preheat oven to 220°C. Remove excess fat from chicken cavity. Wipe chicken inside and out with paper towels (see tip). Select a roasting pan with sides 4cm high.
Place lemon and thyme in chicken cavity. Tie chicken legs together with un-waxed string and tuck neck flap and wings underneath. Combine butter and oil in a small bowl. Brush over both sides chicken. Place, breast side down, on a greased roasting rack in pan. Roast for 35 minutes.
Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover to keep warm. Remove chicken from oven. Turn over and baste with butter mixture. Arrange potatoes around chicken. Brush with butter mixture.
Roast both for a further 37 minutes or until juices run clear when chicken thigh pierced with a skewer. Cover and stand for 15 minutes to rest. Carve chicken and serve with potatoes and steamed vegetables.
Tip: Don't rinse chicken - the skin has natural oils that keep it moist during cooking.
Some Excellent Chicken Cook Books
The Best Chicken Recipes
Amazon Price: $23.10 (as of 12/26/2009) 
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
Amazon Price: $9.32 (as of 12/26/2009)
Good Housekeeping 100 Best Chicken Recipes
Amazon Price: $11.66 (as of 12/26/2009)
365 Easy Chicken Recipes: Quick, Easy Ways to Cook Chicken (365)
Amazon Price: $16.95 (as of 12/26/2009)
Bargain Chicken Recipe Books
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How often do you have chicken?
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- BigMamaGuru BigMamaGuru May 27, 2009 @ 4:03 pm
- I loved your recipe and will try it. I have been making a much different one for 40 years (Michael Field's) and love it. It is really weird but comes out lovely and moist. Fix the bird anyway you like, put butter on it, put it in a 475 oven (yes 475) on one side for 11 minutes and 11minutes on the other side. Lower oven to 350 and put it on it's back for 30 minutes. It makes a mess of the oven, but that's why god created self cleaning ovens.
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- Celticozarkian Celticozarkian Dec 16, 2008 @ 2:44 pm
- We have chicken at least once a week, usually more
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- JamesCahoon JamesCahoon Aug 22, 2008 @ 8:24 pm
- Delicious!! Thanks for putting up the recipe! I was wondering if I could add it to my blog for How To Cook Chickenbecause I think the people that come to my site would love to see this recipe! Thanks again for making the lens.
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- tplus tplus Oct 29, 2007 @ 10:55 am
- Congratulations! You are #5 at Who Has the Most Lenses?! I've picked this lens to be featured alongside your name. Come check out your competition!
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- Janet21 Janet21 Oct 27, 2007 @ 1:29 pm
- We usually have two chicken dishes a week. :)
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by spuds
I am a self confessed internet addict. I love making Squidoo lenses as well as developing my own sites and writing my own blog.
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