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Roast chicken

Roast chicken is one of the ultimate classics, and so easy to do you could add to your weekday menu.

Here's the classic way to do it:

Preheat the oven to 210°C. Pat the chicken dry then brush with olive oil. Rub your favourite seasoning onto the surface of chicken.

Place on a rack, breast side down, with a shallow roasting pan underneath (perfect for your roast potatoes). Roast, uncovered, in the centre of oven for 15 - 20 minutes.

Take the chicken out, turn breast side up and return to a lower-heat oven (180°C) for about 60 mins until cooked.

For the last 10 minutes, turn the chicken breast side down again and crisp up in a hotter oven, at 200°C.

Allow to stand 10 minutes before carving.

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Note: Woolworths stocks whole chicken, whole chicken with giblets and whole free-range chicken.

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Recipe by:	Phillippa Cheifitz
Serves:	4
Dietary considerations:	Dairy free
Prep time:	30 minutes
Cooking time:	15 minutes
Ingredients: 400 g free-range chicken fillets, sliced Cornflour 2 tablespoons sweet chilli sauce 2 tablespoons Chinese barbecue sauce 1 tablespoon soy sauce Peanut oil for frying 1 chunk fresh ginger, scraped and finely chopped 1 clove garlic, finely chopped 1 fresh chilli, finely chopped 2 bunches tahtsai (oriental spinach), shredded For the coriander noodles: 250 g rice noodles or Chinese egg noodles Blend together: 2 fat cloves garlic, crushed 1 chunk ginger, scraped and grated 30 g well-washed and dried coriander leaves 3 tablespoons peanut oil 2 tablespoons sesame oil Salt and pepper to taste
Cooking instructions: Dredge the chicken strips with cornflour. Mix together the three sauce ingredients and set aside. Heat a wide pan or wok, then pour in a few tablespoons peanut oil. Once oil is hot, add the chicken, ginger, garlic and chilli. Stir-fry for a minute or two until opaque and then add the sauce mixture. Stir until well coated and glazed. Remove from heat. Stir in the greens until starting to wilt. Check seasoning. Serve out the pan with or on the coriander noodles, still warm or at room temperature. Prepare the noodles according to package instructions. Mix the drained noodles with the coriander sauce. Check seasoning. TASTE’s take: Everyone seems to love this home-style version of a typically Chinese take-away dish. It’s all the more delicious on coriander noodles, inspired by one of my favourite food writers, Julie Le Clerc. You’ll find her cookbooks at Woolworths.

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How to:

Roast chicken

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