Roast Chicken
Roast Chicken is prepared by rubbing the bird with lemon and thyme all over, roasted at high temperature and basted during cooking. Chicken is a great source of lean protein which is essential for muscle growth, repair and overall body health.
This particular chicken is seasoned making it it adaptable to a variety of cuisines and flavors. It can be paired with different sides to create diverse meals. Roasting a whole chicken is relatively simple and requires minimal hands-on time.
It is a convenient option for a hearty meal with less active cooking time compared to other dishes. The roasting process enhance the chicken's natural flavors and can produce a crispy skin a nd juicy meat, which makes it very satisfying and flavorful.
Also read the following Chicken Jalfrezi for more on exciting chicken recipes.
Ingredients
1 kg high breed chicken
1/4 cup cooking oil
1 tbsp. lemon juice
1 tsp. chopped fresh thyme
salt to taste
1/4 tsp. black pepper powder
5 large potatoes cut into slices
1 cup chicken stock
1 tbsp. fresh parsley chopped 1 tbsp. green olives, coarsely chopped
How To Prepare Roast Chicken
- Preheat the oven to 180 degrees, then in a bowl, combine the lemon juice, 2 tablespoons of cooking oil, thyme, some salt and 1/4 teaspoon of black pepper.
- Rub the chicken inside and out with the mixture. Place on a rack in a roasting pan and cook, basting every 20 minutes, until the juices run golden, and no longer pink.
- This can take about 1 hour or more depending with the size of the chicken. Boil the potatoes in lightly salted water until tender for about 10 minutes. Drain and allow to cool completely.
- When the chicken is cooked, transfer it to a platter and set aside in a warm place. Pour off the fat from the roasting pan and place the pan on the stove top over high heat.
- Stir in the stock and the remaining 2 tablespoons of oil and bring to a boil. Add the potatoes, decrease the heat to medium-high and cook for 2 minutes, or until the potatoes are heated through.
- Add the parsley, olives, salt and black pepper to taste and stir to mix.
- To serve, curve the chicken into portions and arrange them on a platter. Spoon the potatoes and olives, along with any juices, around the chicken and serve.
Roast Chicken is prepared by rubbing the bird with lemon and thyme all over, roasted at high temperature and basted during cooking. Chicken is a great source of lean protein which is essential for muscle growth, repair and overall body health. This particular chicken is seasoned making it it adaptable to a variety of cuisines and flavors. It can be paired with different sides to create diverse meals. Roasting a whole chicken is relatively simple and requires minimal hands-on time. It is a convenient option for a hearty meal with less active cooking time compared to other dishes. The roasting process enhance the chicken's natural flavors and can produce a crispy skin a nd juicy meat, which makes it very satisfying and flavorful. Also read the following Chicken Jalfrezi for more on exciting chicken recipes.
- 1 kg high breed chicken
- 1/4 cup cooking oil
- 1 tbsp. lemon juice
- 1 tsp. chopped fresh thyme
- salt to taste
- 1/4 tsp. black pepper powder
- 5 large potatoes cut into slices
- 1 cup chicken stock
- 1 tbsp. 1 fresh parsley chopped 1 tbsp. green olives, coarsely chopped
- Preheat the oven to 180 degrees, then in a bowl, combine the lemon juice, 2 tablespoons of cooking oil, thyme, some salt and 1/4 teaspoon of black pepper.
- Rub the chicken inside and out with the mixture. Place on a rack in a roasting pan and cook, basting every 20 minutes, until the juices run golden, and no longer pink. This can take about 1 hour or more depending with the size of the chicken.
- Boil the potatoes in lightly salted water until tender for about 10 minutes. Drain and allow to cool completely.
- When the chicken is cooked, transfer it to a platter and set aside in a warm place. Pour off the fat from the roasting pan and place the pan on the stove top over high heat.
- Stir in the stock and the remaining 2 tablespoons of oil and bring to a boil. Add the potatoes, decrease the heat to medium-high and cook for 2 minutes, or until the potatoes are heated through.
- Add the parsley, olives, salt and black pepper to taste and stir to mix.
- To serve, curve the chicken into portions and arrange them on a platter. Spoon the potatoes and olives, along with any juices, around the chicken and serve.