Name: Classic French Roasted Chicken
Prep time: 15 min
Cook time: 2 h
Yield: 4 people
Ingredients: 1 large Free range roasting chicken; 2 tbsp Extra virgin olive oil; 2 whole Garlic (Cut in half (½ for chicken stuffing, the rest to roast)); 4 Red onion ((1 onion for stuffing the rest to roast)); 1 Lemon (Quartered); 4 sprig Rosemary ((2 for stuffing the rest to roast)); 2 Fresh bay leaves; 3 sprig Fresh thyme; 12 Small Potatoes (Whole, skin on); Salt & Pepper

Classic French Roasted Chicken

An easy classic French family dish to feed a crowd.

Course

Main Dish

Cuisine

French

Prep Time

15 minutes

Cook Time

2 hours

Servings

people

Ingredients

1 large Free range roasting chicken
2 tbsp Extra virgin olive oil
2 whole garlic Cut in half (½ for chicken stuffing, the rest to roast)
4 Red onion (1 onion for stuffing the rest to roast)
1 Lemon Quartered
4 sprig Rosemary (2 for stuffing the rest to roast)
2 Fresh bay leaves
3 sprig Fresh thyme
12 Small Potatoes Whole, skin on
Salt & Pepper

Course

Main Dish

Cuisine

French

Prep Time

15 minutes

Cook Time

2 hours

Servings

people

Ingredients

1 large Free range roasting chicken
2 tbsp Extra virgin olive oil
2 whole garlic Cut in half (½ for chicken stuffing, the rest to roast)
4 Red onion (1 onion for stuffing the rest to roast)
1 Lemon Quartered
4 sprig Rosemary (2 for stuffing the rest to roast)
2 Fresh bay leaves
3 sprig Fresh thyme
12 Small Potatoes Whole, skin on
Salt & Pepper

Instructions

Preheat fan forced oven to 180C
To prepare your chicken firstly clean out the chicken’s cavity with cold water. Dry by patting down with paper towel.
Pat the skin with paper towel removing any residual moisture. Season generously with salt and pepper. Brush the skin with olive oil and melted butter.
Stuff the chicken’s cavity with the herbs, onion, lemon and garlic. Place the chicken in the casserole dish. Place potatoes, onion, garlic, and rosemary around the bird. Season roasting vegetables with salt and pepper and lightly drizzle with olive oil.
Place casserole dish in pre-heated oven uncovered. Cook for 1½ to 2 hours. Baste with pan juices occasionally. Insert a skewer into the thigh and if the juices run clear it’s ready.
Remove from oven a let the chicken rest for at least 10 minutes before carving.

Drinkware

Home Concepts Water Tumbler With Red Base

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