Wednesday, 27 November 2013

Roast chook LFW stylee

I usually do a large roast chicken every other week or so. We try and avoid all processed meats... can't remember the last time I brought any. Too full of crap. So doing a big roast chook makes for supper that night and then sarnies and/or salads the next day or two if having a lunchtime meat craving.

Sooo I have a bit of a fav way of doing a roast chicken and it goes along these lines:


1 large free-range chicken (anywhere between 1.7-2 kilos)
1 onion cut in half
5 tbsp of tomato sauce
Lots of chopped fresh herbs (I usually pick a big handful of basil, parsley - flat leaf and curly and sage from the garden), or can use mixed dry herbs
Small glass of red or white wine
1 or 2 tomatoes sliced
Knob of butter, plus a little extra
Celtic sea salt & freshly ground pepper


First off, preheat oven to 190 degrees.

Wash your chicken and pat dry with paper towel and transfer to oven dish. 

Stick the two onion halves up its bum with a knob of butter and some seasoning. Gently lift up the bird skin, careful not to tear it, and gently massage a little butter under the skin and into the flesh, leaving some little chunks there along the way.

Dollop most of the tomato sauce on top of the skin and spread evenly over the bird. Next sprinkle half of your herbs on top. Add your small glass of wine to the oven dish, and then cover with foil.

Cook for an hour and a half, basting every half an hour or so.

Remove the foil, add the remaining tomato sauce on to the skin and your thinly sliced tomatoes to cover. Drizzle with some olive oil and put back in the oven for a further half an hour.
Take out, check cooked and then sprinkle with remaining herbs before carving.

I always drizzle the juices from the dish over the meat. It's pretty yum and always lovely and moist. Nothing worse than a dry bird!

Tonight we had this with mini jacket potatoes and peas.

Do you have any fav ways and flavours for roasting a chicken? Love to hear!

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