Site Information **Shop Online** Lifestyle Our Recipes Holiday Menus Recipes By Country Recipe Blog
Mediterranean
Roast Chicken Recipe
Healthy
Easy and Delicious
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!
New!
We're proud to announce our: Spanish
Cooking Courses. Come
and stay with us in a great garden apartment on Spain's sunny
Mediterranean coast. <<<<
Click
on the photo to find out more. Learn
to cook and Experience the real Spain.
You can search the Site from here:
Roast
Chicken Recipe
Ingredients
For Four People.
A large pot of
water
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.
Extra virgen
olive oil
Salt, black
pepper, and more water if necessary
New
Feature: Printer Friendly Recipe Pages for your
convenience.
Watch David's You Tube video and then come back here for the details.
Roast
Chicken Recipe Method
Right - first
peel the potatoes, scrape the carrots and leave to one side.
Put
a large pot of water (approx 5 1/2
Quart) 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 a little olive oil- season
with
salt and black pepper and place it in the oven on
a large
roastingtin
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).
Fantastique! Magnifique!
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.
Ask Pam
if you have any recipe queries .......she loves to help.
and place it in the oven on
a 
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.