Thursday, 1 June 2017

Bistro-Style Roast Chicken

Bistro-Style Roast Chicken
Dark golden crispy skin and tender juicy meat makes this chicken a weekly must.

Serves 4
Prep time5 minutes
Cooking time: 1 hour

1tbsp rosemary, chopped
3 garlic cloves, finely chopped
1 lemon, juice only
60g unsalted butter
¼ tsp cayenne pepper
Pinch of paprika
Freshly ground salt and pepper
1 medium chicken

  1. Preheat oven to 220°C/200°C/Gas mark 7. 
  2. In a small bowl mix together all the ingredients.  Taste and adjust the seasoning.
  3. Coat the chicken all over with the herb mixture. Place the chicken on an oiled rack in a large, heavy roasting tin. Pour 250ml water into the pan, you may need to add more water to the pan if becomes dry during roasting. 
  4. Roast the chicken, basting several times with the pan juices, for one hour or until golden brown and the juices run clear when the thigh is pierced with a knife.
  5. Let rest for about 10 minutes before carving.

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