Monday, 20 July 2015

Simple Whole Roast Chicken

I didn't grow up eating roast anything. It wasn't until I met my husband that I learnt how to make a roast. His mum actually showed me how to make my first roast dinner and since then I have tried various recipes and received lot's of tips. I've stuffed the chickens with onion, lemon, thyme and other stuffing variations, sticking knobs of butter under the skin or rubbing butter all over. All these different recipes turned out wonderful, but sometimes when I feel lazy I like making this simple version as you don't need anything for the chickens except five pantry items which I always have in my cupboard. I then add lots of colour and freshness with any salads and veggies I have on hand.

Simple Whole Roast Chicken with Roasted Mashed Sweet Potato
Simple Whole Roast Chicken Dinner
My favourite seasoning combination is garlic powder, onion powder, paprika and salt which I rub in the chickens at least 2 hours ahead (or the day before if I remember to). I also like to bring the chickens out of the fridge to sit at room temperature for at least 30 minutes before cooking so they aren't so cold before going into the oven.

A great tip I learnt from my friend Natacha is to throw some whole skin on sweet potato at the same time as the chickens. This gives you a delicious side of mashed roasted sweet potato without doing any extra work. It also saves energy, time and gives the sweet potato a wonderful caramelised taste opposed to boiling or steaming the sweet potato (see the recipe here).

You can then chop up and serve any fresh veggies or salad you have on hand and you will have a complete meal without too much fuss. I roast 2 chickens as we have five in the family which gives us some left overs and the kids don't fight for the legs or wings. Feel free to reduce to 1 chicken.

Simple Whole Roast Chicken with Roasted Mashed Sweet Potato
there's also 2 roasted sweet potatoes hiding behind the chickens

Simple Whole Roast Chicken Dinner

Prep time: 2hrs 20 mins
Cook time: 1hr 15 mins

You will need:
  • 2 whole chickens approx 1.2kg to 1.5kg each (that's about 3 pounds, organic free range if possible)
  • 2 tbsp garlic powder (buy from iherb or amazon)
  • 2 tbsp onion powder (buy from iherb or amazon)
  • 2 tbsp paprika (buy from iherb or amazon)
  • 3 tsp natural sea salt (buy on iherb or amazon)
  • 1-2 tsp pepper (buy from iherb or amazon)
  • olive oil
  • 1-2 large sweet potato skin on 
  • half a bunch of flat leaf parsley
  • serve with fresh in season salad & veggies (in the picture I have sliced purple carrots, cucumber, radish, chopped parsley, simple coral lettuce in olive oil & balsamic and fermented veggies if you have any on hand (or check out my recipes page for some fermented veggie & salad recipes)

Try this simple Pear, Walnut & Blue Cheese Salad here

  • wash and pat dry the chickens
  • in a large bowl or container, place the chickens and rub the garlic powder, onion powder, paprika and salt evenly, set aside for 2 hours or till the next day
  • if the chickens have been in the fridge, take them out at least 30 minutes before cooking
  • pre-heat the oven to 200 degrees (390 farenheit)
  • drizzle a generous amount of olive oil over the chickens and rub evenly
  • place the chickens on a roasting rack in the middle of the oven
  • place the sweet potato in the oven with the chickens
  • roast for 45 mins, then turn the chickens and sweet potato over
  • roast the chickens for another 30 mins
  • while the chickens continue to cook, wash and prep your veggies and salad
  • if using a platter as pictured, place the veggies on the platter with a good drizzle of extra virgin olive oil, salt & pepper
  • the chickens should be nice and brown with crispy skin
  • use a meat thermometer to check if it's cooked through (buy from iherb or amazon)
  • remove the chickens and sweet potato on a platter
  • break the skin of the sweet potato to expose the flesh then give it a quick mash with a fork
  • allow the chickens to sit for 10 minutes before serving
  • Enjoy! 
Thanks for visiting! May xx

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