Perfect Roasted Chicken
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It's hard to beat a roasted chicken in terms of flavour. This time tested classic is nutritious and easy to prepare. And the best part.....the leftovers!
Roast a chicken over the weekend, and then enjoy the leftovers as a quick addtion to salads, soups and casseroles for an easy week night meal. |
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Yield: Serves 4
Prep time: 15 minutes Cook time: 1 hour, 25 minutes INGREDIENTS Whole chicken, 1-1.5 kg, preferably organic Freshly ground black pepper and salt 1 tsp dried thyme 2 whole onions, quartered 10 cloves garlic, peeled 2 cups (500 mL) chicken stock 4 tablespoons (60 mL) extra-virgin olive oil 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges |
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Instructions
Preheat oven to 180°C (with fan). Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with 1 onion, thyme and half of the garlic cloves.
Place chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the remaining onion quarters, garlic, fennel and carrots, then add 2 cup of chicken stock. Cover and place in the oven.
Roast the chicken for about 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Bast with broth and pan juices every 15-20 minutes for the first 45 minutes. Add more stock if pan looks dry. For the last 15-20 minutes of roasting, remove the lid to let the chicken and veggies brown up.
Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Preheat oven to 180°C (with fan). Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with 1 onion, thyme and half of the garlic cloves.
Place chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the remaining onion quarters, garlic, fennel and carrots, then add 2 cup of chicken stock. Cover and place in the oven.
Roast the chicken for about 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Bast with broth and pan juices every 15-20 minutes for the first 45 minutes. Add more stock if pan looks dry. For the last 15-20 minutes of roasting, remove the lid to let the chicken and veggies brown up.
Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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