Wednesday, June 1, 2011

Roast Chicken ala Beancounter

Winter has been unfairly associated with everything grim. But to be honest, despite the drop in temperature, there are lots I like about winter. Foremost of which is the food. Chief of which are roasts.

It’s a season we have to have, might as well find pleasure in it.

Although I enjoy roasts regardless of the time of year there’s no better occasion for it than during the cold months. It’s comforting. It’s satisfying. It’s delectable. And the other great thing about it, it’s easy.

Winter is the season to bulk up, pig out and do as little as possible (that’s what I plan to do anyway). My recipe for roast chicken ticks all that. It’s filling. It’s rich. And almost effortless.

By the way, the parsley I used here were from my very own garden. Feel free to substitute your preferred herb. Rosemary perhaps?

Roast Chicken ala Beancounter

1 whole chicken (less than 2kg)

125g softened butter

1 bunch parsley (half of which chopped finely, half left whole)

3-4 cloves garlic crushed (with a knife & a bit of salt)

3-4 garlic cloves whole

1 lemon cut into 4 wedges



Roasting vegetables your prefer (season with salt & pepper and some olive oil)

  1. Preheat the oven to 220°C.
  2. Prepare your herbed butter by combining the butter, parsley and crushed garlic. Make sure it’s mixed well.
  3. Season the chicken (inside and out) with the salt and pepper.
  4. Fill the chicken cavity with the lemon, garlic cloves and some parsley.
  5. Loosen the breast side skin careful not to tear. Fill it with the herbed butter. Massage the chicken with olive oil all over.
  6. Put the chicken (breast side up) and the vegetables in a large baking dish. Place in the oven.
  7. After half an hour turn the chicken over onto its other side. After a further half hour turn the chicken over breast side up and roast for another half an hour or until done. Serve hot!

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