Rosemary Roasted Chicken

With the big India trip coming up and the amount of shopping we need to do, Mangy and I have been out and about a lot. As a result we’ve been eating at food courts and fast food outlets quite a bit. We really wanted something simple and light for dinner last night, so I thought a roast chook would really hit the spot.

I used an oven bag to cook the the chicken, oven bags are good to produce really tender meat. They also make cleaning a breeze. We had this beautiful chicken with mini potato bakes.
You’ll need:
1 whole chicken (cleaned, leave skin on)
1 head garlic (cut whole head into half, leave skin on)
1 lemon (cut into half)
1 onion (cut into half)
1 bunch parsley
4 to 5 sprigs rosemary
8 slices butter
Olive oil
Salt to taste
Freshly ground black pepper
Method:
Stuff 1/2 lemon, 1/2 onion, 1/2 rosemary and 1/2 garlic into chicken cavity. Lay the other halves out on the bottom of a tray. Slide your finger under the skin of the chicken and carefully separate the skin away. This will create a pocket. Stuff 4 slices of butter and half the bunch of parsley under the skin. Turn chicken over, repeat process.
Pour olive oil over chicken, spread well. Sprinkle salt and pepper on both sides. Place chicken in the tray, cover with aluminum foil. Place tray in a preheated oven at 200 degrees. Cook for about 30 minutes. Check that chicken has cooked through. Remove and discard parsley and all the vegetables in the tray and in the chicken. Spoon up any of the juices in the tray and pour over the chicken.

Bake for another 10 minutes without foil, turn chicken over, pour juices over the chicekn, cook for another 10 minutes. Let the chicekn rest for about 5 minutes before carving up. Enjoy!

*Tip: you can save the roasted garlic and smash the pulp with some butter to make a really tasty garlic butter.

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