Friday, February 24, 2012

Roast Chicken—Just heavenly

Thanks to my colleague Karina who shared this wonderful roast chicken from Jamie Oliver’s collection. It was moist (not dry) and smelt good. It was a thumb up by PaPa on the 1st attempt (except I didn’t put enough bacon….) that PaPa said I should roast chicken for CNY 2012. Yes, I did for CNY 2012.

• Chicken
• Salt
• Black Pepper
• Garlic
• Potatoes
• Lemons
• Thyme
• Rosemary
• Bacon
• Olive Oil

1. Marinate chicken inside and out with generous amount of salt and black pepper. I usually leave it in the fridge overnite.

2. Boil a few cloves of garlic with potatoes and lemons in boiling salted water for about 12 minutes.

3. Stab on the hot lemons using fork

4. Bring the chicken out from the fridge, pat the chicken with kitchen towel and rub some olive oil on the whole chicken

5. Stuff both garlic and lemons into the chicken cavity. If the garlic and lemon are too big, you can cut into halves.

6. Also stuff into the chicken some thymes

7. Baked in the pre-heat for oven about 190ºC for about 45 minutes.

8. As for the potatoes, stir fry for a short while to make the outside get chuffed & fluffy (later it will be crispy when roasted)

9. Halfway of the baking time, bring the chicken out from the oven.

10. Remove the chicken to another plate for a while

11. Put the potatoes with rosemary onto the tray and let all these toss and mix with the chicken oil.

12. Make a gap in the center of the tray and put back the chicken surrounded with potatoes

13. Cover the whole chicken with bacon

14. Baked for another 45 minutes or until the chicken is cooked. (when the thigh meat pulls easily from the bone and the juices run clear)

15. Remove the bacon and crumble it over the potatoes

16. Remove the lemon and garlic. Squeeze all the garlic flesh out of the skin and smear over the chicken.

17. Discard lemon, rosemary and thyme.

Yummy….yummy…time….just heavenly….