Thursday, 10 January 2008
Simple roast chicken
This easy recipe for roast chicken from Bill Granger is delicious served with vegetables or as I did with salad & crusty bread!
1 x 1.6 kg (3 Ib 8 oz) chicken
freshly ground black pepper handful fresh herbs (such as oregano, thyme or tarragon)
2 garlic cloves, bruised
2 lemons, halved
Preheat the oven to 220°C (425°F/Gas 7). Rinse the chicken and pat dry. Season well with salt and pepper. Put the herbs, garlic and two lemon halves in the chicken cavity and tie the legs together with kitchen string. Put the chicken in a roasting tin with the other lemon halves and roast for 20 minutes.
Reduce the oven temperature to 200°C (400°F/Gas 6) and cook for 50 minutes, or until the juices run clear when you prick the thickest part of the thigh. Leave to rest for 10 minutes before carving. Serve the chicken with its pan juices, the roast lemon halves and some fresh herbs. Serves 4