Saturday, August 12, 2006
Roast Lemon Chicken
Roasting Chicken(dressed i.e. with skin for non-initiates) 1 no,
Lemon 1 no, Salt and White Pepper Powder to taste, Olive Oil 2 Tb,
Fresh Herbs [any you like] 3 Tb( I like to use a mixture of Oregano and Thyme),
Double Cream 200 ml
Pre-heat the oven to 225 degree C.Place the chicken in a roasting pan. Mix together salt,pepper powder, the herbs and oil. Rub this mixture on the chicken and on the inside. Remember to rub this mixture under the skin as well. Pierce the lemon with a sharp pick or skewer to make a few holes. Place this lemon inside the chicken and tie the chicken legs.
Now roast the chicken for 20 min, then reduce the temperature to 180 degree C and cook the chicken for about 1 hour. Pierce the chicken thigh with a knife to see if it's cooked. When the chicken is ready, tilt it a little to pour the juices from the cavity into the pan. Remove the chicken to a serving dish. Discard the lemon.
Strain the juices into a sauce pan. Add the double cream to it and bring to simmer. Adjust the seasoning and remove.
Carve the chicken and serve with the sauce.
P.S. You can use a white wine to deglaze the roasting pan i.e. after removing the juices, add white wine to pan and heat it a little to remove the pieces that may have stuck to the pan. Then proceed as above.
Also, you can add potatoes when you reduce the temperature, to get lemon-flavoured roast potatoes (Yummy!).