Writing a blog post about roast chicken is definitely not something you do amidst the hungry rumblings of an empty stomach. But I am going to try (key word, try) simply because, for me, responding to a blog idea is a mental reflex that I’m sure the hubs hopes (against hope) would work as efficiently with cooking meals for the family on time. But hey, bottom line, I get them fed!
Drat! I may be able to stave off persistent hunger pangs and dodge punctuality when it came to timely cooking, but there’s no escaping the incessant chatter of my neighbour who suddenly decides to stop by. I’d like to cut her short and make a hasty exit on some cockamamie excuse; instead I find myself curiously compelled to listen to her prattle on. Well, guess we’ll have to pick this up later.
So, it has been quite some time since I was able to return to this post. The chatty neighbour long gone, life intervened completely exposing my inability to multi-task. So, this blog post lay neglected and ignored – a half-written jumble of words – for longer than I care to admit. Well, it’s finally here, sizzling and spitting viciously as I haul its star subject from oven to tabletop for dinner for the third night in a row.
Now lemon garlic rosemary chicken is hardly something new or unique. At the mere click of a button Google will hook you up to infinite choices and variations, which you can recreate and transform in your own kitchen. They are all winners because they take what might initially seem like a bare-bones affair and turn it into something like this succulent dinner stunner that you see here. The ingredients are already listed out in the title; salt, pepper and olive oil get a free pass. All you need to do is combine your aromatics and seasonings and smear the lot on the chicken. If you ask me for measurements, I’ll say a smidge of this and that, but really it’s up to personal taste. That’s another thing I like about dishes like roasts; they free us up from the limiting constraints of measurements and quantities that most recipes call for. One tip though – take some of that lemony herb solution and get it in under the skin of the chicken and onto the meat. Other than that, add whatever else you want, improvise, make it your own; just don’t tell me, (J/K).
So, the next time your search for roast chicken throws up this recipe it’s going to add to that list of endless possibilities of what you can do if you find yourself with a plump roasting chicken and a sparsely stocked pantry.
- 2 Kg Whole roasting chicken
- 2 tsps dried rosemary
- 1 tsp grated zest of lemon
- Juice of one large lemon
- 2 tsps salt or to taste
- A few good grindings of black pepper
- 5 cloves of crushed garlic
- 2 Tbs olive oil
Pre-heat oven to 200 Degrees Celsius
Mix together the rosemary, lemon juice and zest, garlic, rosemary, olive oil, salt and pepper.
Rinse the chicken and pat dry. Gently loosen the skin from the breast meat. Take a third of the mixture and smear it under the skin all over the meat of the bird. Rub the rest of the mixture all over the chicken and inside the cavity as well. Stuff the cavity with the rinds of the juiced lemon. A final sprinkling of coarse salt on the skin and your bird is ready to go into the oven.
Roast for 1 hour and 20 minutes or until done. Serve with pan drippings and a side of your choice. I served it with spiced roasted cauliflower. That’s coming up next.