Tag Archives: root

Roast chicken and vegetables for our housewarming

3 Sep

I spent the last week planning our housewarming – well, basically trying to figure out the menu and whether we should have decorations, or not. C shot the latter idea out of my head; she said people are going to come to our place to see it as it is, instead of wanting to see balloons and ribbons and colourful strings dangling from the ceiling. Shucks.

Anyway, I had a whole chicken waiting to be used in the fridge from The Butcher’s giveaway that I blogged about here so I decided to roast it and serve it for the housewarming tea party, instead of baking something!

It was actually surprisingly easy; and I guess it really helped that The Butcher thoughtfully removed the innards so I didn’t have to! It also definitely helped that there were very many awesome roast chicken recipes out there in the Internet and I found these two (http://www.fromaway.com/cooking/how-to-roast-a-chicken & http://www.kayotic.nl/blog/roasted-chicken-vegetables) that really came in very useful with the step-by-step photographs, for a kitchen-noob like me.

That’s the seasoned bird below, all ready to be popped into the oven!

Roast chicken is never complete without root vegetables so I threw some in as well, to my friends’ delight! They all raved about the potatoes, for some reason.

Equipment you need
Roasting grill tray
Chopping board
Knife
Grater
Kitchen twine/string

Ingredients you need
one whole chicken
bunch of rosemary
4 garlic cloves
1/2 a lemon
2 tbsps olive oil
2 to 3 2cm square thin slab of unsalted butter
salt and pepper to taste

3 russet potatoes
3 carrots
2 red onions
thyme sprigs
3 tbsps olive oil

Steps
1 Preheat the oven to 200 degree celsius.
2 Peel and chop the carrots into 1.5 to 2 inch chunks
3 Quarter the onions by first slicing them into halves, then peeling the skin off (you don’t have to do this) and then quartering them.
4 Peel, wash and chop the potatoes into chunks as the carrots. You can also throw in some garlic cloves (4 to 5) if you like.
5 Pour about 3 tbsps of olive oil over the vegetables and season with a pinch of salt, pepper and some thyme springs and leaves. Set aside.
6 Slice garlic cloves and base rosemary to release the oils.
7 Take the chicken and remove the innards if they haven’t already been removed by your grocer/butcher. Rinse the bird in cold water, inside out. Pat dry really really well with paper towels to prevent the chicken from steaming.
8 Sprinkle the cavity with salt and pepper. Stuff it with garlic and rosemary and the half lemon.
9 Tuck pieces of butter under the skin, and rub some all over the chicken’s outside. I used some olive oil here too.
10 Use kitchen twine to tie the legs in a knot so that it cooks evenly and retains its juices.
11 Rain coarse black pepper all over the bird. I actually didn’t use salt here and my butter was unsalted for a healthier choice.
12 Place the chicken on the roasting grill tray on top of the vegetables.
13 Put in oven for 45 minutes.
14 Remove the tray from oven, flip the vegetables over and spoon some of the juices at the bottom over the chicken.
15 Place the roasting tray back in the oven for another 30 to 45 minutes, until the chicken and vegetables are thoroughly cooked!

Jessica Sinclair

My Journey To A Better Back

Thegohs Parenting Journey

... every perfect gift is from above, coming down from the Father of lights (James 1:17)

calivintage

california vintage life + style blog