Chook Roast Without Three Veg
Not only is this a cinch to make it's much lighter than your average roast. I serve it to arriving, out of town guests, because it's delicious hot, warm or cold. Traffic and flight delays, late husbands and after-school activities challenge the clock. Have a glass of wine. The chicken will wait.
One Chicken
One Lemon
Some Thyme or Rosemary or Basil
3 Tablespoons of Olive oil
5 Crushed Garlic Cloves
Sliced Tomato, Arugula (or any other leaf), Fresh Rolls, Mayonnaise.
Grate a little lemon zest and mix with salt, pepper, garlic, oil and the herb. (Dried is fine) Now rub the mix all over the bird. If you’re feeling a little gourmet, jam it between the skin and flesh. Halve the lemon and wedge into the cavity. Now you should tie the legs, but I never bother.
Roast for 20 minutes at 450. Lower temp to 375 and keep cooking for about another hour depending on size. I always use a meat thermometer for chicken. If you do not have one, the juice should run clear, when you stab it in the thickest part. No blood.
Let the bird rest, while you find a massive serving plate upon which you arrange sliced tomato and arugula. Carve chicken and add to plate. Serve with fresh rolls and mayonnaise to make sandwiches.
One Chicken
One Lemon
Some Thyme or Rosemary or Basil
3 Tablespoons of Olive oil
5 Crushed Garlic Cloves
Sliced Tomato, Arugula (or any other leaf), Fresh Rolls, Mayonnaise.
Grate a little lemon zest and mix with salt, pepper, garlic, oil and the herb. (Dried is fine) Now rub the mix all over the bird. If you’re feeling a little gourmet, jam it between the skin and flesh. Halve the lemon and wedge into the cavity. Now you should tie the legs, but I never bother.
Roast for 20 minutes at 450. Lower temp to 375 and keep cooking for about another hour depending on size. I always use a meat thermometer for chicken. If you do not have one, the juice should run clear, when you stab it in the thickest part. No blood.
Let the bird rest, while you find a massive serving plate upon which you arrange sliced tomato and arugula. Carve chicken and add to plate. Serve with fresh rolls and mayonnaise to make sandwiches.
