SHE HAS CRAVINGS

ROASTED CHICKEN

There’s something so comforting about roasted chicken – the aroma that fills the house when the chicken is roasting in the oven, the “oohs” and the “wows” as it takes its grand seat at the center of the dining table, and that first juicy bite. Mmm.

I love how “loose” roasted chicken is because it’s so forgiving on the measurements – in a way that there’s actually none haha but I’ve measured the ingredients for you although I’d usually just measure by heart.

This recipe has been a family favourite for years. It’s not fancy, much less 5-star restaurant quality, but it got a seal of approval from many of my family members and I hope it’ll get yours too.

INGREDIENTS

Chicken

  • 1 whole chicken (patted dry with kitchen towel)
  • 1 cup of mixed herbs
  • 1 tsp blackpepper
  • 1/2 cup garlic powder
  • Salt & sugar to taste
  • 125g butter

Vegetables

  • 2 large carrots – chopped into small rectangles
  • 2 brown onions – sliced in big quarters
  • Cloves of garlic from 1 garlic head (peeled)
  • 2-4 red apples – peeled, cored and sliced
  • 3-4 potatoes – sliced in chunks and pre-boiled for 10 mins
  • 1/2 cup mixed herbs
  • Black pepper
  • Salt & sugar to taste
  • Olive oil (for drizzling)
  • 1-2 rosemary stems (optional)

Gravy

  • Roasted chicken fat residue
  • 2 cups liquid chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp butter
  • 1/2 cup cornstarch slurry (mix 1 tbsp of cornstarch with water)
  • Salt & sugar to taste (if needed)

HOW TO MAKE IT

  1. Rub the chicken with all the dry seasonings (mixed herbs, black pepper, garlic powder, salt & sugar), making sure every crevice, inner cavity, and areas under the skin, are rubbed to ensure total flavouring. Leave it to rest for 30 mins – 1 hour.
  2. After 1 hour, repeat the same rubbing process with butter. Set aside.
  3. Grease your roasting pan with olive oil and toss in all your vegetables. Season accordingly with mixed herbs, black pepper, and salt & sugar, making sure every vegetable is rubbed well with the seasoning. Make some space in the center to place your chicken.
  4. Place your whole chicken in the center of the roasting pan and roast in the oven uncovered for 1h and 15 mins at 180 degrees celcius. You’ll know your chicken is cooked when you poke it with a fork/knife and clear juice runs out when pressed.
  5. Take your roasting pan out of the oven, lift the chicken and set it aside to rest.
  6. Lightly mix the roasted vegetables with the chicken juice on the roasting pan and pop it back into the oven for 15 minutes or until crisp on the edges.
  7. Remove the roasted vegetables from the roasting pan, leaving only the herby chicken fat residue on the roasting pan. Transfer the chicken fat residue to a small pot/pan to make the gravy.
  8. In a pot, add liquid chicken stock, soy sauce, oyster sauce and butter to the chicken fat residue. Stir until well mixed. Add corn starch slurry and mix well until it starts to simmer and turn off the heat. Strain your gravy to remove the herby bits and pieces before serving.
  9. Serve on a large plate with the roasted chicken in the center, surrounded by your roasted vegetables. It is delicious when eaten with the gravy and my garlic mashed potato.

Watch Video HERE.