Friday, 19 June 2015

Summer Roast Chicken

I like to cook a roast at some point over a weekend, as well as having the time to cook a nice meal, it give us some cold meat for quick lunches and suppers during the following week. In the winter it's usually a full on roast, with all the trimmings, on a Sunday but when the weather warms up we don't always feel like eating a big heavy meal so I have perfected a lighter way of roasting a chicken or a joint of pork.

I cook it in a deep heavy casserole dish to keep the meat moist and it's great for making a sauce in after removing the meat.


1 large chicken approx 1.5kg
1 large lemon
2 fat cloves garlic
2 teaspoon herb de provence
salt and pepper
Olive oil
handful basil
glass white wine
a cup or 2 of hot chicken stock

Pre-heat oven to 200C/gas 6

Simply place your chicken in the pan. Cut your lemon in half and squeeze over the chicken, followed by a good drenching of olive oil. Slightly crack the garlic cloves and place them, along with the lemon shells, under the chicken.

Sprinkle the herbs, salt and pepper over the chicken and then pop in the oven.

Cook for about 1 hour 30 minutes and give it a quick basting after about 40 minutes.

About 10 minutes before the end of cooking pour over the glass of wine and add your basil leaves. Pop back in the oven to finish cooking.

When the chicken is golden and the juices run clear remove from the oven and let it stand for 5 minutes in the cooking dish.

Now remove the chicken, tipping the juices from the cavity into the pan, set the chicken aside to rest whilst you make a quick sauce.

Remove the lemon shells and pop the pan over a high heat. Let the juices bubble and squish the garlic into the sauce. If you have enough liquid, as I did here, just let it evaporate down into a thick sauce - you only need a few tablespoons just to dress the cut meat - If however, there isn't that much liquid just add a cup or 2 of hot chicken stock and then continue to boil down into a thick sauce.

When your happy with your sauce remove the basil and garlic and add a little more seasoning if needed .

Carve your chicken and serve with a little of the sauce spooned over the meat.

We served our chicken with some streamed vegetables - namely buttered and peppered asparagus, sugar snap peas and baby corn along with some roast cherry tomatoes - lovely!

Have a lovely weekend

 Summer Roast Chicken