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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
Allergens:	Wheat free
Dietary considerations:	Heart friendly
Category:	Easy / Great value / Kid-friendly
Prep time:	20 minutes
Cooking time:	1 hour
Ingredients: 4 free-range chicken thigh portions (about 700 g) 1 T olive oil, plus extra for frying sea salt and freshly ground black pepper 1 onion, chopped 2 large sweet peppers, sliced lengthways 1 large clove garlic, crushed 1 cup organic long-grain brown rice 2½ cups chicken stock 1 t dried oregano a handful of basil leaves, torn smoked paprika, for sprinkling Parmesan, grated, for sprinkling (optional) salad greens, for serving
Cooking instructions: Pat the chicken dry. In a wide, deep pan over a fairly high heat, brown the chicken in a little oil. Remove and season to taste. Reduce the heat and add the onion and sweet pepper to the pan, along with a little more oil. Cook gently for 10 minutes or until very tender. Stir in the garlic and rice, then pour in the stock and bring to a simmer. Add the browned chicken, oregano and a little salt. Cover tightly and simmer gently for 45 minutes, or until the chicken and rice are tender. Turn off the heat and leave covered for 5 minutes. Season to taste, then stir in the basil. Sprinkle with paprika and Parmesan, if using. Serve with a bowl of salad greens on the side. Per serving: 2568 kJ, 32.4 g protein, 33.9 g fat, 39.7 g carbs TASTE’s take: During the long cooking, the onions and peppers will practically disintegrate, infusing their flavour into the rice.
Wine: Zondernaam Chardonnay 2008

If you enjoy this you may want to try:

How to:

Roast chicken

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