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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:	2 to 4
Dietary considerations:	Low carb
Category:	Easy / Great value
Prep time:	20 minutes
Cooking time:	10 minutes
Ingredients: 400-500 g skinned boneless chicken breast portions 2 T lemon juice 1 clove garlic, crushed Sea salt and freshly ground black pepper, to taste Flour, for coating 1-2 free-range eggs, beaten Sunflower oil, for frying Wild rocket, to garnish For the grilled marrows: 400-500 g baby marrows 2 T olive oil 1 clove garlic, crushed Sea salt and freshly ground black pepper, to taste A few sprigs thyme Parmesan, shaved, for serving
Cooking instructions: Place the chicken pieces between sheets of baking paper and bash using the flat side of a mallet until very thin. Marinate in the lemon juice, garlic and seasoning while preparing the marrows. Dip the chicken first in flour then in beaten egg and fry in medium-hot oil for a few minutes a side until crisp and golden, just cooked but still moist. Garnish with wild rocket and serve with grilled marrows. To prepare the grilled marrows: If large, halve the marrows, then slice lengthways. Toss with the olive oil, garlic and seasoning. Place on a baking tray, tuck in some thyme and slide under a hot grill for 8 to 10 minutes, turning once, until the marrow is just cooked and starting to catch. Top with shavings of Parmesan. Cook’s notes: This recipe works equally well with veal escalopes or pork schnitzels instead of chicken.
Wine: Constantia Uitsig White 2009

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How to:

Roast chicken

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