19th December 2017

Rosemary Chicken Roast

The Rosemary Roast Chicken uses just a few ingredients, but what you end up with is a lip-smacking, juicy and succulent chicken. Accompanied by a sauce made out of its own drippings and herbed carrots, this is one standalone protein filled dish. You however need an OTG or oven to make this one.

Serves: 4 to 6 Persons

Prep. Time: 10 Mins. + 6 to 8 Hours (marination)

Cooking Time: 50 to 60 Mins.

Ingredients:

  • Whole Dressed Chicken – 800 to 900 gms.
  • For the Marinade:
    • Unsalted Butter – 2 tbsp.
    • Coarsely Ground Black Pepper Corns – 3 tsp.
    • Dried Rosemary – 1 tsp.
    • Lime Juice – 4 tbsp.
    • Salt – 2 tsp.
  • Corn Flour – 1 tbsp.

Step 1:     Cut the chicken into 2 halves. Wash and pat dry.

Step 2:     Melt the butter in a pan. Cool and then add the lime juice, pepper, rosemary and salt and mix well.

Step 3:     Place the chicken, breast facing down, in a baking dish measuring close to 8 inch x 8 inch. Pour the marinade over the chicken and massage well into the chicken. Cover the baking dish with cling film and marinate in the refrigerator for 6 to 8 hours. When you want to roast the chicken, remove it from the refrigerator and keep out for at least 30 minutes before roasting.

Step 4:     Pre-heat the oven at 180°c for 15 minutes.

Step 5:     Remove the cling film and place the chicken in the oven to roast for 25 minutes.

Step 6:     After 25 minutes, remove the pan from the oven. Flip the chicken over breast-side up. Baste with the juices and return to the oven. Continue roasting the chicken for another 20 to 25 minutes.

Step 7:     Later change the oven to grill mode and grill the chicken in the pan for 8 to 10 minutes till the skin is golden brown and crisp.

Step 8:     Remove from the oven and transfer the chicken to another dish. Retain the drippings.

Step 9:     Dissolve the corn flour in 100 ml cold water. Take 100 ml of the dripping in a pan and place on heat. Add the cornflour slurry and cook on low heat whilst stirring continuously till you get a thick but drippy sauce.

Step 10:     Carve the chicken and serve with some herbed carrots and the sauce. Serve within 30 minutes of taking out from the oven so that it does not dry out.

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