One of my birthday presents Ive received this year.
Went over to my fren’s place yesterday and tested one of the recipes: Roast Chicken w Lemon & Rosemary Roast Potatoes
- 1 x 2kg/4½lb free-range organic chicken
- sea salt and freshly ground black pepper
- 2kg/4½lb potatoes, peeled
- 1 large, preferably unwaxed, lemon
- 1 whole bulb of garlic, broken into cloves
- a handful of fresh thyme
- olive oil
- a handful of fresh rosemary sprigs, leaves picked
We had used Kami Sakura chicken for this recipe. It is farmed in Malaysia according to Japanese farming techniques in which no antibiotics are used. The chickens are not given hormones and are supposed to be free range as well.
- Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you’re ready to start cooking it for lunch or dinner. By doing this, you’ll make the meat really tasty when cooked.
- Preheat your oven to 190°C/375°F/gas 5.
- Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes.
- Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
- While the lemon is still hot, carefully stab it about 10 times.
- Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes.
(We dint manage to get thyme. So, we substituted with ground thyme powder. Rubbed a good amount and put a handful of rosemary leaves in the cavity. Also, we poked the leafless sprig of rosemary through the skin at random spots. Hoping the fragrance will infuse through while baking. It did.)
- Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves.
- Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in.
- Cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
- Remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table.
In all, the chicken was roasting in the oven for over 100 minutes to get the brownish we wanted. The meat turned out surprisngly tender and moist. Yummy!
Be generous with the amount of herbs. It will help to elevate the fragrance to another level.
Roasting + lemon + rosemary = smells so wonderful!!!