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Posts Tagged ‘Rosemary’

Roast Chicken with Lemon, Thyme, Garlic and Rosemary

September 15, 2011

This bird is a feast in itself and wonderful for a leisurely weekend lunch with friends. The fresh herbs and lemon infuse the chicken with their delicate flavors, leaving the meat mouth-wateringly moist and tasty. If you’re lucky enough to have any leftover, it makes wonderful chicken sandwiches the next day.

Serve with crisp green beans, smashed new potatoes and your favourite white wine. Serves 4-6.

2 tblspn minced fresh thyme

1 tblspn finely chopped fresh rosemary

2 tblspn extra-virgin olive oil

3 garlic cloves, finely chopped

2 tspns grated lemon peel

1 free-range organic roasting chicken (2-3kg)

1 unwaxed lemon

1 handful of fresh thyme and rosemary, unchopped

4-6 cloves of garlic in skin

1/2 cup dry white wine

1 1/2 cups chicken stock

3 tspns plain flour

Salt and fresh ground black pepper

On the morning of the day you are going to cook the chicken, rub the inside and out with a generous amount of salt and black pepper. Cover and leave in the fridge until you are about to start cooking.

Preheat oven to 190°C. Pat chicken with kitchen paper and put in a roasting dish.

In a bowl, mix thyme, oil, garlic and lemon peel. Rub almost all the infused oil over the chicken (leave about 1 tblspn). In a small saucepan, bring salted water to the boil and place in the whole lemon, cooking at a rolling boil for 5 minutes. Make a bunch of holes in the lemon with a knife and stuff inside the chicken, along with the handful of thyme, rosemary and garlic cloves. Tie legs up with string.

Roast the chicken for 45 mins, and then remove from oven to spoon juices and fat that have cooked out over the chicken. Return to the oven for a further 45 mins, or until chicken is cooked. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Cover with aluminum foil to keep warm.

Pour pan juices into a glass measuring jug and spoon fat off top. Add wine to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Add enough chicken stock to jug to measure 2 cups. Return this mixture to same roasting pan. Mix flour into reserved infused oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened (approx 2 minutes). Add salt and pepper. Serve chicken and juices separately. Enjoy!