Wednesday, 9 April 2008

Roast chicken with lemon and garlic

I love roast chicken. Nothing quite says a family meal like a roast (whether it is bird or joint). A roast chicken also means plenty of leftovers for my packed lunches, or extra meat would go into salads or pastas for dinner the next day. The carcass is not wasted either. Throw it into a stock pot with a couple of carrots, an onion, bay leaf and any other odd bits of vegetables you have lying around and you get a lovely light broth or a delicious stock for other recipes (like this turkey stock that I made around Christmas). You do get a lot for your money with a roast chicken so it's really worth spending that little bit more for free range organic birds, or at least the corn fed (RSPCA approved) varieties. There is a different in flavour and texture, even the husband said so.

Lemon and garlic roast chicken 1

This recipes makes use of lemon, garlic and herbs for a zesty roast chicken. You can use either dried or fresh herbs but the lemon is essential here. Don't just use bottled lemon juice! We had this roast chicken with leek and potato gratin.


(serves 4-5)

1 whole chicken (about 1.5kg)
Olive oil
Salt and pepper
1 lemon, juice and rind
A handful of thyme (or rosemary)
3 cloves of garlic


1. Rub the chicken with olive oil and season all over with salt, pepper, lemon juice and rind and thyme. Don't discard the lemon. Stuff the lemon halves, garlic cloves and extra thyme into the cavity. Do this first thing in the morning or the night before and leave the bird to marinate.

Lemon and garlic roast chicken 2

2. Preheat oven to 190C/gas 5. Place the chicken in a deep roasting tray and cook in the middle of the oven for 90 minutes. Baste the chicken 2-3 times during cooking with juices from the roasting tray. During the final 15 minutes, increase the oven temperature to 220C/gas 7 to crisp up the skin nicely. At the end of cooking, remove from oven and leave to rest in a warm place for 10 minutes before carving.

Lemon and garlic roast chicken 3

Note: Depending on the size of your chicken, roast for 20 minutes per 500g plus another 20 minutes extra. The chicken is cooked when the legs come away from the chicken easily. Or test the thickest part of the thigh to check whether the flesh is cooked through.


missbliss said...

Looks divine!

Just one question - have you left it trussed up there before putting it in the oven?

missbliss said...

Looks divine!

Just one question - have you left it trussed up there before putting it in the oven?

Kerry said...

This look fabulous very very tasty. I am sure it went brilliantly with the gratin.

PeterMarcus said...

I think there's nothing more pure and wonderful than a simple roast chicken dinner. Yum!

Little Corner of Mine said...

Delish! I like a simple roast chicken and the lemon flavor.

Chuck said...

Man! I want to rip off a piece of skin on that chicken, it looks so crispy and tasty. Well done!

noobcook said...

sounds simple and delightful!! I just had roast chicken thighs for dinner last night with herbs de provence, what a coincidence ;) I've not cooked an entire chicken b4 but I may try it out next time :D

I don't think Singapore sells free range organic meats? :(

Kevin said...

That roast chicken looks really good. Roasting chicken with lemon, garlic and herbs is one of my favorite ways of doing it. I also really like all of the leftovers. :)

Dave said...

I just ate a huge dinner and this makes me hungry again! Looks fantastic!!!

didally said...

I love simple roast chicken like this. Nothing fancy, and yet delicious. I love the crispy skin too. Opps.. look at my expanding waistline.

Nilmandra said...

Thanks for the kind comments. We did enjoy this chicken very much with the gratin. And the kitchen and house was all warm and toasty too from the oven use. Mmmm...

Miss Bliss: Yes, I left it as it is and then cut the string away when carving.

Noobcook: You're right, I think they are almost all caged hens in most supermarkets and market stalls :-/ You might find organic chicken in Cold Storage or Jason's Raffles City), or try asking your local market chicken stall for kampong chicken. The problem with finding organic chicken in Singapore is that they are likely to come from Australia so you have to decide whether it's better to have organic chicken with the airmiles or caged chicken that are local (from Malaysia)... it's a difficult one :-/

Kevin: Sometimes, I think I look forward to the leftovers more than the roast chicken itself, haha.

Didally: But surely crispy skin gets crispy because the fats are burned up so it's healthier than non-crispy skin, no? ;)

tigerfish said...

I love roast chicken but I have not roasted it before! Yes yes...whenever I have roast chicken, I will keep the carcass for making chicken congee or chicken macaroni soup the next day!

Your lemon and garlic roast chicken sounds delicious. I like food with a citrus tang on it!

Nilmandra said...

Tigerfish: Oooh chicken congee... with century egg! :D

Heather said...

Wow, we really did both post this! I love your use of lemon and thyme - very seasonally appropriate.

I will try to roast at higher temperature next time - I always follow Joy of Cooking and end up with pink juices. :(

Happy cook said...

Wow the chicken looks so moist super delicious

Nilmandra said...

Heather: I followed the roasting guide that I posted above and it seems to work fine for me every time. But it really depends on your oven too. It's trial and error I'm afraid.

Happy cook: Thanks!

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