Another Roast Chicken
- 1 medium whole free range chicken, back bone removed and spatchcocked
- 2 lemons, one cut into slices, seeds discarded, the other halved
- 1 large onion, peeled and sliced
- 4 cloves of garlic, peeled and halved
- 3 large potatoes, unpeeled but cut into wedges
- 2 medium carrots peeled and cut into pieces
- 1/2 small swede (turnip) peeled and cut into chunks
- olive oil
- salt, black pepper and thyme
- a couple knobs of butter
- 180ml chicken stock (3/4 cup)
- Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large deep roasting dish or tin.
- Prepare your vegetables and scatter them in the bottom of the roasting dish, along with half the garlic. Season to taste with salt and pepper, sprinkle with a bit of thyme and drizzle with olive oil. Tuck the lemon slices in amongst the vegetables.
- Spatchcock your chicken, but cutting along both sides of the back bone and removing it with a sharp pair of kitchen shears. Open out the chicken and press it down firmly with the heel of your hand. Season inside and out with salt and black pepper. Take the remaining cloves of garlic, sliver it and place it between the skin of the breast and the meat. Push a knob of butter in as well and a bit of thyme. Place, opened up on top of the vegetables in the roasting dish. Drizzle with a bit of olive oil and squeeze the juice from the other lemon over top.
- Roast in the preheated oven for 35 minutes. Remove from the oven and pour in the stock, taking care to pour it around the sides and not over the skin to keep the skin crisp.
- Return the chicken to the oven and roast for a further 50 to 60 minutes or until the juices run clear and a leg twists easily in its socket. Remove from the oven, tent with foil and set aside to rest for half an hour while you prepare any remaining vegetables you might want.
- Slice the chicken and serve along with the vegetables and some of the pan juices spooned over top.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/06/another-roast-chicken.html
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