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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:	Fat conscious / Dairy free
Category:	Easy / Great value
Prep time:	20 minutes
Cooking time:	15 to 20 minutes
Ingredients: 4 portions chicken breast with skin and bone (about 800 g) Sunflower oil Sea salt and freshly ground black pepper Tenderstem broccoli, steamed, for serving Sesame seeds, toasted, for sprinkling Sesame oil, for drizzling For the citrus marinade, mix: ½ cup grapefruit juice ½ cup orange juice 2 T lemon juice 1 clove garlic, crushed 1 knob ginger, peeled and grated 1 fresh chilli, finely chopped 1 t honey 1 T soya sauce For the sesame noodles, toss together: 400 g hot Chinese egg noodles 2 T sesame oil 2 T sesame seeds, toasted 1 T soya sauce
Cooking instructions: Preheat the oven to 180°C. Bash the chicken portions to flatten them, then coat them with oil and season. Place in a cold ovenproof pan and turn on the heat to medium low. Cook until the skin is crisp and golden. Flip and pour over the marinade then transfer the pan to the oven and bake for 10 minutes, or until the chicken is just cooked but still moist. To serve: Slice or chop the chicken (if you prefer, remove the bones), then spoon the chicken and marinade over the noodles and broccoli. Sprinkle with more seeds and drizzle with sesame oil. Cook’s notes: For a low-kilojoule alternative, use skinless chicken fillets. Or, for something smarter, make the meal with duck breasts – just prick well and discard the fat that collects in the pan. Serve with Asian veg, like bok choy or tatsoi. Per serving: 2189.6 kJ, 58.7 g protein, 20.1 g fat, 40.5 g carbs
Wine: Journey’s End Haystack Chardonnay 2009

If you enjoy this you may want to try:

How to:

Roast chicken

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Pasella home cook, Linda Ras

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