Ingredients
Herb Mix
1 Tsp Salt
2 Tsps Oregano (fresh rosemary and thyme is also good)
1 Tsp Chili Powder/Chili Flakes (Not Paprika, paprika has no spice and adds to to the colour, so try avoiding this) or 1 Tsp Pepper
2 Tbsps Olive Oil
2 Tbsps Lemon Juice
Stuffing
4 Garlic pods and 2 Lemon Leaves
4 sticks of butter
(alternatively you may add a stuffing of bread, ham or sausage pieces with carrots and peas)
Method:
First clean the chicken well, you may use salt and vinegar to wash the chicken skin. You can read my article in this blog on prepping for an Autumn Roast, it's descriptive in every manner when buying and cleaning the chicken
1. Choose your Chicken - with neck without, with liver or without, with tail fat or without etc.
2. Watch out for the feathers and pins - do not buy chicken that hasn't been de-feathered properly. It is not hygienic. Pins a few are ok as they go away under heat in the oven.
3. & 4. Marinate and Roast - do it generously and make sure
Apply the oil and lemon juice, rub them all over generously for a minute. Then apply the herb mix for another minute. The longer the rub, the more equally spread will the mix be keeping the chicken well marinated.
Stuff the chicken with garlic and lemon leaf and butter. The 4 sticks of butter should be places equally so that it melts on the chicken skin and inside the chicken.
Place in an oven under 190 degress C heat and allow the chicken to cook for 15 mins on both sides each.
Serve with herb rice or roast potatoes.
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