Friday, June 17, 2011

Dimple Maggot cooks : "Stab the Lemon" Roast Chicken and Rosemary Roast Potatoes


Tried this a couple of days ago and it was awesome! Never knew lemon would go so well with roast chicken. It is easy too!

Got this off from Jamie Oliver but his was more towards roasting a whole chicken and stuffing in all the herb and lemon into the chicken cavity and mine was just 2pcs of chicken legs. Went pretty well, the juices from the lemon absorbed into the chicken making it taste, SO DAMN GOOD!

Although his turned out looking all roasted, mine was the picture above but taste wise, superb! The fiance absolutely loved it!

A must try :D

Ingredients (2 pax serving) :

• 2 whole chicken leg, chopped
• salt and freshly ground black pepper
• 1 large potato
• 1 large, preferably unwaxed, lemon
• 1 whole bulb of garlic, broken into cloves
• a handful of fresh thyme
• vegetable oil
• 2 tablespoons of rosemary
• 6 rashers of smoked streaky bacon

Method :

Place chicken in baking pan, rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked.

Preheat your oven to 190ÂșC.

Bring a large pot of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 10 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pot while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.

This is the fun part! Take the chicken out of the fridge, rub oil all over. Put boiled lemon and garlic. While the lemon is still hot, carefully stab it about 10 times. Put the garlic cloves under the chicken and sprinkle thyme onto chicken, then put the chicken into the preheated oven for around 20 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in with the garlic. Lay the bacon over the chicken and cook for a further 45 minutes to an hour, or until the chicken is cooked and the potatoes are nice and golden.

Remove the lemon and garlic from the tray, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon. Heaven!


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