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Roast Chicken

August 13, 2010 1 Comment

I can’t tell you how much I enjoy roast chicken… I generally love most roasts but roast chicken has to be close to my favorite.This version is the way my mum makes it all the time and naturally now I make it in the same way. Reminds me of my time at home.

Here is (in my opinion) the perfect chicken roast.

Ingredients

  • 1 Free range chicken
  • Fresh rosemary
  • 3 cloves of fresh garlic, diced
  • Sweet paprika
  • Cracked sea salt
  • Cracked pepper
  • Extra virgin olive oil
  • Potatoes (I used sweet potatoes in photo but I often use normal potatoes)

This is not one of those recipes I have exact ingredient measurements for, so here are my tips;

Wash chicken inside and out then pat dry with paper towel. Put olive oil in your backing disk and mix some paprika with it, coat the chicken. Use just enough paprika to coat the chicken so that the skin has a ting like its been sun backing. What you don’t want is to use so much that it crusts up when its cooked.

Inside the cavity of the chicken you want to dress it well as this is the only way it will get flavor. Crack pepper and salt and put 1 clove of diced garlic inside. Place 1 stick of rosemary inside as well.

Coat your chicken with plenty of rosemary, salt and pepper. Scatter one diced clove under the chicken (to sit chicken on) and one clove over the chicken. For last, drizzle with olive oil.

Cut your potatoes of choice and coat them in olive oil, salt, pepper, rosemary and bake.

Cooking time will vary depending on the size of your chook. I usually bake for 1 hour at 190 degrees and check where the chicken is at by piercing it with a stick and making sure the liquid that comes out (if any) is clear and NOT red or pink or you could use a meat thermometer. If the chicken is not cooked I keep checking every 10 mins until its cooked.

When cooked stand for 10 mins while you collect the juices that are in your roasting dish and coat the chicken. Serve and ENJOY!

One last tip.. Don’t be scared to be heavy handed with the salt as most of it drips off during the cooking and you might have a bland chook if you don’t use enough.

Buon Appetito


Roast Chicken

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