For dinner, I made a roast chicken. I had checked beforehand to make sure Jocelyn and Christina would be having some otherwise I would have just bought some marylands to roast. The initial plan was to make some stuffing with wholemeal bread, fresh thyme, sage and pinenuts. However, I was too lazy to get the processor out to blend the stuffing mixture and it was already nearing 6pm. If I could get the chicken into the oven soon, I could be sitting down for dinner at about 8pm.
I can't recall the last time I've ever baked a whole chicken. Perhaps more than ten years ago? I've done roast lamb, beef and chicken pieces but can't remember doing a whole chicken. As I wasn't going to be doing a breadcrumb stuffing, I cut slices of lemon (from our lemon tree) and picked some fresh thyme from my garden. I alternated layers of lemon and thyme inside the chicken cavity and rubbed some sea salt and ground paprika all over the chicken. I tied the drumsticks together to help hold its shape as it cooked. Into the preheated oven (~180C)on some aluminium foil that I had sprayed with olive oil to stop it from sticking.
Meanwhile, I prepared some carrots, potato, onion and whole garlic cloves. About forty-five minutes into cooking, I threw the vegetables onto the tray with the chicken. I quickly brushed the vegetables and chicken with some melted butter and poured a small amount of chicken stock over the chicken to keep it from drying out.After another hour of cooking time, I tested the chicken by sticking a skewer into the thickest part I could reach without burning myself on the inside of the oven. The juices ran out clear, which is an indication that the chicken is done.
I had the drumstick and thigh piece served on a bed of rocket (shop-bought), the roast vegetables and garlic bread. I also had a generous spoonful of Teresa's sweet chilli sauce. It complimented the flavours of the chicken really well.
There we have it...my Paprika, Lemon & Thyme Roast Chicken
No comments:
Post a Comment