Slow-roast chicken
There are so many ways to roast a chicken, but this one's guaranteed to give you moist meat and crispy skin
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 2 hrs - 2 hrs 10 mins
- Heat the oven to 160C/fan 140C/gas 3. Trim any excess fat and skin off the chicken. Lay two slices of onion in a roasting tin, stuff the rest into the chicken along with the lemon, herbs and garlic. Loosen the skin on the breast of the chicken with you had and push a knob of butter under the skin. Put the chicken on top of the onion rings in the tin and pour the wine into the cavity. Season the skin. Add a good slug of olive oil to the tin and tip in the potatoes, season and turn them to make sure they are well coated, add the stock to the tin. Cover with foil and cook the chicken for 1 hour 30 minutes.
- Turn the oven up to 200C/fan 180C/gas 6. Remove the foil, turn the potatoes over and cook for a further 30-40 minutes or until the skin is crisp and the potatoes browned.
Other flavours
1. Stuff half an orange and some rosemary into the cavity. Once the bird is cooked, brush the skin with a little bitter marmalade. 2. Stuff a large bunch of tarragon into the cavity, and dress the potatoes with a splash of tarragon vinegar. 3. Rub a little paprika into the chicken skin, add some chopped chorizo to the potatoes in the pan and serve with a bowl of aioli.
PER SERVING
656 kcalories, protein 51.8g, carbohydrate 43.3g, fat 30.3 g, saturated fat 10.4g, fibre 2.7g, salt 0.72 g
Recipe from olive magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/739639/
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Ingredients
- 1 chicken , about 1.5kg
- 1 onion , peeled and cut into fat slices
- 1 lemon , quartered
- 1 sprig each thyme , rosemary and parsley
- 2 bay leaves
- 2 garlic cloves , lightly smashed
- butter
- glass white wine (about 175ml)
- olive oil
- 1kg small Charlotte potatoes , halved lengthways
- 100ml chicken stock
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 2 hrs - 2 hrs 10 mins
Ingredients
- 1 chicken , about 1.5kg
- 1 onion , peeled and cut into fat slices
- 1 lemon , quartered
- 1 sprig each thyme , rosemary and parsley
- 2 bay leaves
- 2 garlic cloves , lightly smashed
- butter
- glass white wine (about 175ml)
- olive oil
- 1kg small Charlotte potatoes , halved lengthways
- 100ml chicken stock
PER SERVING
656 kcalories, protein 51.8g, carbohydrate 43.3g, fat 30.3 g, saturated fat 10.4g, fibre 2.7g, salt 0.72 g
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15 August 2010
Karen Guppy commented on this recipe
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16 August 2010
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16 August 2010
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25 August 2010
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07 September 2010
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