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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:	Mariana Esterhuizen
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb
Category:	Easy / Great value
Prep time:	10 minutes
Cooking time:	1½ hours
Ingredients: 4 free-range chicken leg-and-thigh portions 4 sprigs tarragon Salt to taste 2 T butter 1 x 330 ml dry apple cider 16 baby onions, peeled 1/2 cup cream Asparagus, steamed, for serving
Cooking instructions: Preheat the oven to 160°C. Push a sprig of tarragon under the skin of each chicken thigh and season with salt. Heat the butter in a large saucepan and sauté the chicken until the skin is golden brown. Transfer to a roasting pan. Pour the apple cider into the saucepan, turn up the heat, then scrape off the tasty browned bits from the bottom of the saucepan. Cook for a few minutes until the alcohol has evaporated. Pour the cider over the chicken portions and cover with a tightly fitting lid or heavyduty tin foil. Place in the oven and braise for 30 minutes, then turn the portions and braise for a further 20 minutes. Add the baby onions to the roasting pan, re-cover and braise for 20 minutes. Remove the lid and bake until the chicken is soft and the onions have almost collapsed. Pour the pan juices into a saucepan and keep the chicken and onions warm. Then, over a medium heat, reduce the cooking liquid to 2⁄3 cup, add the cream and cook, stirring, for 8 to 10 minutes. Serve alongside the chicken and asparagus. Cook’s note: The cooking time will differ depending on the age and size of the chicken. Use the cooking instructions as a guideline and check regularly.
Wine: Rustenberg Chardonnay 2010

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How to:

Roast chicken

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