Spring is here and I thought I would share a recipe that is ideal for this time of year, it can be served with so many different sides dished depending on the day and who you are going to be sharing the meal with.
Chicken is a regular on the menu in our house, so I am always looking for new things to do with it.
A slow roasted chicken dish that just melts in the mouth.
Don’t get me wrong I love cooking and being in the kitchen, but sometimes it’s great to just put everything together in the oven and then get on with the other elements, either the sides for the dish or the dessert maybe.
The house is always filled with fantastic smells when this is cooking, the heady mix of lemons and garlic…. just delicious.
This recipe works better with chicken on the bone, the long slow roasting tenderises the chicken and the meat just falls off the bone when it is finished cooking with all the flavours cooked into the chicken.
Depending on how many people are coming to dinner I usually work on 1 chicken leg (thigh included) per person, with a few additional, just in case.
Using a roasting tray that is just big enough to hold all the chicken, chopped and add the onions to the bottom of the roasting tray and then place the chicken in top, then top with the crushed garlic and lemon zest and then squeeze the chopped lemon over the chicken before pouring in the chicken stock into the baking tin, and season with salt and pepper.
Tip : using a baking tray ‘just’ big enough, ensures chicken can cook in the juices that are released. If the tray is too big, the juices are usually lost and cook away.
I pre-heat the oven to 160c conventional/140c fan/Gas 3, and then pop the tray into the oven, I usually leave the chickens in the oven for 1 hr before checking how they are doing, then go for another hour and then after that it will depend on how brown and crispy they are on top. As long as there is still some liquid in the bottom of the roasting tray your chicken will be succulent and moist.
This chicken can be served hot, warm or cold, depends on what you are serving with it.
For this dish I was serving the whole plate as a hot dish, so I left the cooking until about 2 and half hours before it was being platted up and left the chicken in the oven until I was ready.
I like to have a bit of sauce with my chicken, so I usually pour off some of the roasting pan juices into a pot, bring it to the boil and add a little cornflour and water mix and stir until I have the consistency I want.
I served it with roasted broccoli and pan-fried gnocchi, it was absolutely delicious, I do hope you enjoy it too.