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Mediterranean
Roast Chicken Recipe
Healthy
- Easy and Economical
Here's our top
Mediterranean Roast Chicken Recipe.
We've finally managed to achieve a tender - succulent bird with crispy
delicious skin.
The secret is in the boiling water. But, read on,
all will be revealed below.
We stuff the Chicken with mountain rosemary and thyme - juicy lemons,
garlic and chillis, and then, before we roast it, plunge it into a
large pan of boiling water for five minutes.
After that we let it dry for half an hour
before painting it with olive oil and seasoning with salt and black
pepper.
Then we roast it and the result is -
just about the Best thing you ever
Tasted!
We try to make these recipes as easy to follow as
possible but if you do have any problems, just ask Pam
any food related questions.
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Roast
Chicken Recipe
Ingredients
For Four People.
- 1 Whole
Chicken of about
3lbs.
- 1 Lemon cut in
four lengthways
- 2 large
air-dried chillis
(or any chillis will do).
- 6 Cloves of
garlic (skin on
and bashed).
- 1 Each - large
sprig of rosemary and thyme
- 10
Medium potatoes.
- 8
Medium carrots.
- Salt black
pepper water and olive oil.
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Roast
Chicken Recipe Method
- Right - first
peel the potatoes, scrape the carrots and leave to one side.
- Put
a large
pan of water on the heat (big enough to
take the whole chicken) and bring it to the boil.
- Now - season
the chicken inside with salt and black pepper.
- Stuff the
cavity with your garlic, herbs lemon quarters (squeezing them inside
the cavity first) and chillis.
- Then close up
the skin using a wooden skewer
or a cocktail stick.
- Now the
exciting bit - plunge the bird into the
boiling water - for five minutes - turning it over and over.
- Let it dry -
either by hanging from a hook or
placing on some absorbent kitchen paper for 30 minutes
- Meanwhile
bring your potatoes to the boil and
parpoil for five minutes. Remove from the heat - drain and leave them
covered in their pan.
- Paint your
bird with extra virgin olive oil - season
with
salt and black pepper
 and place it in the oven on
a large roasting tin
at 350ºf/175ºc for thirty minutes.
- Toss your
potatoes in olive oil and add them
and the carrots to the roasting tin.
- Cook for a
further 30 minutes -
turning the vegetables once.
- Add a little
water if necessary and cook for a
further 15 minutes.
- Remove from
the oven and arrange the chicken
and vegetables on a serving dish.
- Make the gravy
by deglazing the roasting tin
with some water and thickening with a little slaked corn starch
(Cornflour).
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