• Aug
  • 15
  • 2011

roast chicken with garlic, thyme and lemon


A good’ol roast chicken is a family favourite in our home. So easy and yummy. Literally all you have to do is just clean and season it, then chuck it in the oven. Its so simple that I make this quite often especially when my dad gives us his home grown organic purple carrots!

*The above photo was added on 18th March 2014*

*The above photo was added on 18th March 2014*

The secret for creating fresh recipes is using fresh ingredients. Thyme from our garden. I just leave them like that.

The best part about roast chicken is, when you have leftovers, you can make a chicken salad sandwich for your lunch the next day! I will blog about this sandwich in my next entry, so stay tune. Here it is. For now, this is the recipe. Nothing fancy, just really simple. But yummy of course.


 

RECIPE FOR ROAST WHOLE CHICKEN WITH GARLIC, THYME AND LEMON

Serves: 2
Prep time: 15 mins
Cook time: 1 hour

Ingredients

1 kg chicken (small-medium size)
8 cloves garlic (for paste), pound in mortar and pestle
5 cloves garlic, whole unpeeled (optional)
3 medium potatoes, quartered
3 carrots, halved longways
1/4 cup olive oil
6 sprigs of thyme (or 3 tsp dried thyme)
1/4 cup vegetable stock paste (I use homemade)
1 tbsp lemon juice
2 tsp black pepper
3 tsp salt
10cm long cotton twine string (to tie the legs)

Method

1. Clean and rinse the chicken inside out and pat dry. Do not remove the chicken skin.

2. Marinate the whole chicken with garlic paste, vegetable stock paste thyme, salt and pepper. Rub it thoroughly and put the stuffing in the cavity. Drizzle with lemon juice and olive oil then tie the legs together with a cotton twine string. Refrigerate overnight or at least 2 hours.

3. Heat oven to 200 degrees. Lightly grease a roasting pan, place a roasting rack and put the chicken on top.

4. Bake for 30minutes then swap the chicken the opposite way. Add in the cut vegetables and unpeeled garlic underneath the chicken rack. Bake for another 30minutes until golden brown (you can see the crunchy skin).

5. Stand chicken for 5 minutes before serving and don’t forget to remove the string.


 

 

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