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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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Roast chicken with plums, rosemary and honey

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

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Recipe by:	Abigail Donnelly
Serves:	6
Dietary considerations:	Low carb / Fat conscious
Category:	Kid-friendly
Prep time:	20 minutes
Cooking time:	1 hour
Ingredients: 2 T olive oil 8 portions free-range chicken 1 medium onion, finely chopped 2 cloves garlic, crushed ½ t cayenne pepper ½ t paprika ½ t cumin ½ t ground coriander ½ t ground ginger ¼ t ground cinnamon 1½ cups water A pinch of saffron 2 preserved lemons, quartered and rinsed 200-300 g green olives, rinsed, smashed and pitted 1 bay leaf salt and freshly ground black pepper
Cooking instructions: Heat the oil in a heavy, heatproof casserole, then brown the chicken pieces. Remove and set aside. Add the onion to the casserole (and a little more oil if necessary). Cook, stirring occasionally, until the onion is softened but still pale. Add the garlic. Mix together the spices and add, stirring for barely a minute until fragrant. Add the water, saffron, lemon and olives, and bring to a boil over medium heat. Cook for 15 minutes, then reduce the heat and continue to cook, covered, for another 30 minutes or until the chicken is very tender. Check seasoning. If you like, stir in the herbs. Cook’s tips: Serve with steamed white rice or couscous. If you think it needs it, add a squeeze of fresh lemon to the sauce. Preserved lemons, the mark of Moroccan cuisine, are readily available at specialist delis, but are also easy to make at home. Per serving: 601kJ, 11g protein, 9.75g fat, 2g carbs
Wine: Old Vines Barrel Chenin Blanc 2005

If you enjoy this you may want to try:

How to:

Roast chicken

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