This version of Roast Chicken isn’t as fattening as many others (it uses olive oil in place of butter) – so its both tasty and guilt-free!
1 2kg Chicken
2 1/2 Tablespoons Herbs de Provence (or herbs of your choice)
5 Garlic Cloves (minced)
1 Bunch Parsley Stems (optional)
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Lemon Sliced (1/8″ thickness)
2 Tablespoons Olive Oil
3 Medium Onions (quartered)
3 Carrots Cut in Large Pieces
Preheat Oven to 200 degrees C.
Mix herbs de provence, minced garlic, salt and pepper in a small bowl and set aside.
In a shallow roasting pan (a 9 x 13″ sided pan works great) add 2 of the quartered onions, the carrots and end pieces from sliced lemon.
Remove the neck and giblets from inside the chicken. (You can throw these away or lightly boil them as a treat for your favorite pooch.) Then place chicken in roasting pan, on top of onions and carrots. I put the chicken in breast side down. While this doesn’t make for the “picture perfect” roasted chicken, it does keep the breast meat from drying out. (The picture above is what the chicken will look like when it is cooked breast side down.)
Take a third of the herb and garlic mixture and thoroughly rub the inside cavity of the chicken with the mixture. Using your fingers, loosen the skin and spread the herb and garlic mixture over the meat of the thighs, drumsticks, and breast. Then insert lemon slices under the skin so that they are also touching the meat of the thighs, drumsticks, and breast. (You will not get all of the lemon slices to fit.)
Take remaining lemon slices and insert into chicken cavity. Also put remaining onion quarters into cavity (if they don’t all fit, put the remaining onions in the roasting pan). Insert parsley stems into cavity.
Rub exposed chicken skin with olive oil.
Put chicken into oven and roast. A 2kg chicken should be done in around 60 minutes. If your bird is larger than that, add 8 minutes of baking time for each additional 500 grams. The chicken is done when the thickest part of the thigh releases clear juices when pricked deeply with a fork.
For a sauce to put over rice or pasta with the chicken, remove the chicken from the pan. Discard the vegetables. Skim off fat from pan juices. Put pan over burners (if you are using a glass baking dish, pour the juices into a saucepan) and medium high heat and reduce pan juices by half.
Recipe courtesy of My Man’s Belly.