Mmmm…this saturday afteroon roast was dead easy! And it was perfect as part of a goodbye early christmas lunch for my dear friend Simone, off to South Africa for 3 months. My roast chicken is a cross between my Polish Grans garlic chicken, marinated for 24 hours, crossed with a classic roast chicken stuffed with lemons, rosemary balsamic and olive oil by Donna Hay. It takes 2 hours to roast as it was a 2 kilo chook and I threw tons of baby spuds, carrots, whole garlic cloves, sweet potato and parsnip in to boot. Delish!
make a marinade of a few sprigs of rosemary chopped
1/4 cup of olive oil
1/4 cup of balsamic
1/4 cup of lemon juiceCrush 4-5 garlic cloves together with a teaspoon of salt and black pepper.
Rub it into the inside and outside of the chicken. That’s what my gran always did!Now fill the carcass with half the marinade and a big half a lemon to seal it.
Then, slit the skin between the breast and leg and stuff a few spoons of the marinade under the skin of the bird. Rub the rest all over the chicken already covered in the garlic mix. Cover and leave in the fridge overnight.
To roast:
Heat the oven to 200C and then start roasting for an hour. baste after 20 minutes.
After an hour, throw all your veg into the pan and the rest is easy. Sip wine, baste when you feel like you should.To serve:
Let the chicken rest for a few minutes.
Chop into 6-8 pieces, serve on a big plate surrounded by roast veg and garnish with the juices.Serve with a mixed peppery salad.
