Thursday, 11 July 2013

# 366 Roast Chicken

I love a good roast, especially when it's chicken. This one on the photo was our Sunday lunch the other day served with white rice and a lettuce salad.

As you can see it was a large bird. When buying a whole chicken I always buy a large one, that way I know I'll have enough meat leftover for a couple of sandwiches and for another meal during the week. I use every bit of meat left, only the carcass goes in the bin.

If you don't want to switch on the oven in this warm weather you can always use chicken drumsticks instead and barbecue them.

 Roast chicken

1 whole chicken
Juice of 1 lemon
2 garlic cloves, crushed
2 bay leaves
1/2 teaspoon chili flakes
1 teaspoon ground paprika
Pinch of salt
Drizzle of olive oil

Make a marinade with the ingredients above. Rub the chicken with this mixture.

Carefully lift the skin of the chicken and rub some of the marinade mixture on the breast making sure you don't break the skin too much.

Cook in the oven for 1.30 to 2 hours until the chicken is cooked through.

Serve, as suggested above, with white rice and a lettuce salad.