Saturday, March 15, 2014
Weekend Cooking: Roast Chicken with Roasted Potatoes and Tomatoes
One thing that he does like to cook is Bill Granger's roast chicken. It is a pretty basic recipe but one that always tastes good, is really juicy and is easy in terms of preparation. He doesn't even mind the drying of the inside and outside of the chicken which kind of surprised me the first couple of times. The other thing is that the recipe is easily adaptable. The recipe specifies to use oregano but I tend to use whatever herbs I have available. For example, this week I used sage and previously I have used other herbs. One day I will do the potatoes and tomatoes the way it specifies.
I also tend to buy a bigger chicken than that specified and then we have plenty of leftovers. This week I ended up making an all-in-one quiche, which I think we will probably be eating for a few days yet!
I did have to laugh at the boy though. He did all the preparation and was doing all the checking so I only had to go in to chop up the chicken when it was ready to serve. I kept on asking if the skin was crisping up and he was very pleased that it was. Only problem was that he had the chicken upside down n the so the skin on the back was very crispy but not so much on the top! He had also sprinkled sage around the potatoes. When I asked him why he just said to infuse some flavour into the potatoes. I think we might have been watching too much food TV!
Today I was talking to a friend and she talked about being impressed by the little chef cooking because her son, who is the same age, can't even cook frozen pizza! I volunteered to send the little chef around to cook for them.
Roasted Chicken with Roasted Potatoes and Tomatoes
1 lemon, rinsed and dried
1.5 kg (3lb 5oz) free-range chicken, rinsed and dried
freshly ground black pepper
fresh sprigs of oregano
lemon halves for serving
fresh bay leaves for serving
Preheat the oven to 220C (425F/Gas 7). Roll the lemon over a hard surface, pressing down on it, then prick it all over with a fork or skewer.
Season the chicken inside and out with the salt and pepper. Place the lemon and oregano in the cavity, then truss the chicken using kitchen string. (I actually never do the trussing!)
Place the chicken with the breast side up in a baking dish and roast for 15 minutes. Pop the potatoes in the oven. Reduce the oven temperature to 200C (400F/Gas 6) and cook for another hour, or until the juices running from the chicken re clear. Allow the chicken to rest for 10 minutes before carving. Serve, garnished with bay leave and lemon halves, with the roasted potatoes
Potatoes and Tomatoes
1 kg (2lb 4oz) potatoes, peeled and cut into wedges
4 tomatoes, cut into wedges
1 red onion, cut into wedges
50g (1/2 cup) finely grated Parmesan
2 tablespoons olive oil
125ml (1/2 cup) chicken stock or water
2 tablespoons fresh oregano leaves
Toss everything together, then put in an ovenproof dish and bake at the same time as the chicken for 1 hour, stirring occasionally.
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