I'm pretty positive that whole roasted chicken is one of the best possible meals ever. It works great for more fancy occasions, as well as for an ordinary family dinner on an insignificant weekday night.
Roasted chicken is ranked rather high on my list of possible last meals. I suppose I would go for mussels in white wine in the end, especially if they came with a really crispy baguette. Luckily, I don't have to make this tough decision at the moment. One day I can devour some chicken, another day I can enjoy the mussels. Life really is beautiful when you eat the right things.
Recipe: Roasted whole chicken with lemon and thymeServes: 4
- whole chicken - around 2 kg
- 6-7 tbsp. of melted butter
- juice of 6-7 lemons
- 2 lemons, sliced
- 7-8 garlic cloves, sliced
- a bunch of fresh thyme
- one tsp. of salt
- 300 g of carrots, cut into stripes
- 300 g of potatoes, cut into wedges
- 2 leeks, sliced
- 3 onions, cut into quarters
- 3 tbsp. of olive oil
- salt and pepper
- Whisk together all the ingredients of the marinade.
- Combine marinade with chicken and refrigerate for a few hours, preferably overnight.
- Remove the chicken from the fridge (at least 30 minutes before roasting).
- Fill the cavity with garlic, thyme and lemon slices from the marinade.
- Truss the bird. Place in a buttered baking dish, breasts down.
- Roast at 200C for 50 minutes.
- Combine vegetables with oil, salt and pepper.
- Remove chicken from the baking dish, place vegetables on the bottom and place the bird on top of the vegetables, this time breasts up.
- Top with melted butter and roast for another 50 minutes.
- Remove chicken from the oven. Wait 10-15 minute before carving.