Simple Roast Chicken
One of life's true joys! Here is Luisa's take on the humble but oh so good and simple roast chicken.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 1:10 hours
1 x 1.5 kg chicken, giblets removed
1 onion, thickly sliced
2 tbsp (30ml) olive oil
2 cloves of garlic, bruised
Handful of fresh thyme, chopped
Salt and freshly ground black pepper
1 lemon, quartered
Preheat oven to 200 °C.
Tip the onions onto a roasting tray and place the chicken on top of the onions.
Rub the chicken with olive oil and season with 1 Tbsp of the thyme, salt and pepper.
Squeeze the juice of half a lemon over the chicken and stuff the cavity of the chicken with the remaining lemon wedges, thyme and garlic cloves.
Roast the chicken in oven for 30 minutes, then reduce heat to 180 °C and continue to roast for a further 30-40 minutes or until chicken is cooked. To check if chicken is cooked, insert a metal skewer into the thigh of the bird and if juices run clear, the chicken is done.
Remove chicken from oven and leave to rest for 10 minutes before carving.
Serve with roasted or boiled new potatoes and steamed spinach.
Tip for lunch leftovers
To make chicken mayo and cucumber sandwiches for lunch the next day
Just before serving, remove the cooked chicken breasts and using two forks shred the meat. Place the shredded chicken into a bowl and leave to cool completely. Add 2 Tbsp mayonnaise and 1 Tbsp Greek or Bulgarian yoghurt, season with salt and pepper. Serve the chicken mayo on bread with thinly sliced cucumber.