Helen RandellThyme roast chicken
March 27th 2011 06:58
Cooking is one of those activities where you pick up tips just about every time you do something, and hopefully, you learn to use these new skills for future ventures. I was thinking about this the other day when putting together a simple roast chicken piece dish. Since making Jamie Oliver’s Roast Chicken with Lemon and Herbs about a thousand times now, I know that there are two very important steps involved. One, is to make sure you pierce the hot lemon before putting it in the cavity, and the other is to pull the baking tray out of the oven half way through, transfer the chicken to a plate and properly baste the vegetables with the baking juices, before returning the chicken on top and then putting the whole lot back in the oven. When I say baste, I mean give the whole pan a really good shake to make sure everything is coated.
So, with my learning hat on, I put this lot in the oven and then half an hour later I carefully removed the chicken marylands, set them aside, and ensured that my veggies were taking in the cooking juice goodness with a good shake, and a turn. It worked - the results were great. See, it pays to learn a little something each day.
Thyme Roasted Chicken
1 clove of garlic
pinch of salt
1 tablespoon thyme leaves
1 tablespoon parsley
1 tablespoon olive oil
2 chicken maryland cuts
2 red onions, cut into wedges
600g butternut pumpkin, cut into cubes
Pre-heat oven to 180 degrees.
In a pestle and mortar, pound together the garlic, salt, herbs and oil. Spread this onto the chicken and arrange pieces in a baking dish. Add other vegetables. Bake for 30 minutes, then remove dish from oven, place chicken on a plate and turn vegetables in cooking juices. Return chicken to pan and continue to bake for a further 30 minutes. Serve with a salad or green vegetables.
| 21 |
| Vote |
subscribe to this blog
