Mediterranean Roast-Chicken
Ingredients: 1,6kg (13.2 lb) Chicken, giblets removed. 1 Onion, peeled finely grated peel of ½ lemon. 1 Tablespoon lemon juice. 25g (.88 oz) Soft butter. 1 Teaspoon dried oregano. 1 Teaspoon dried rosemary. 1 Teaspoon dried thyme. Pinch of black pepper. 1 Clove garlic, crushed. Fresh mixed herbs, to garnish. Method: Preheat oven to 180ºC | 356ºC. Rinse and dry the chicken. Put onion in the cavity. Mix together lemon peel, lemon juice and butter. Stir in the dried herbs, black pepper and garlic. Using your fingertips, gently loosen the chicken skin from the breast. Rub two-thirds of the herb butter mixture under the skin. Rub the remaining butter mixture all over the chicken. Put the chicken onto a rack in a roasting pan. Roast for 1 hour 20 minutes, basting occasionally, until the juices run clear when the thickest part of the chicken is pierced with a skewer or sharp knife. Put on a serving platter, garnish with fresh herbs and serve. Serving Suggestion: Serve the chicken hot with roast potatoes and seasonal vegetables. Alternatively, leave the chicken to cool completely and serve with a green salad. http://www.billionhbn.yolasite.com/chicken-recipies.php#mediterranean-roast-chicken
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