Chicken Roast

Chicken Roast

It’s almost time for the holidays and I know a lot of homemakers like me would attempt to outdo your last Christmas menu.

This recipe will have your dinner table looking all sorts of Martha Stewart goals. The marinade is packed full of flavours and it is always best to apply at least 24hrs before cooking. Sometimes I like to do this for 72hours storing the chicken in the freezer then proceed to defrost in the fridge before cooking

You will need

  • A whole chicken (I prefer one from the butchery instead of frozen)
  • 1 lemon
  • 2 tablespoons black pepper
  • 1/3 cup olive oil
  • 6 cloves of garlic
  • Fresh Parsley
  • A stick of unsalted butter
  • Seasoning cubes
  • Salt
  • Fresh or Dry Thyme
  • Fresh or Dry Rosemary

 

METHOD

You can decide to roast your chicken whole of cut it at the middle so it lies flat like in the picture.

Put your oil, black pepper, thyme, rosemary, juice of lemon, garlic, parsley in a food processor and pulse till finely chopped

Take your already cleaned chicken and salt it generously. Also rub a some seasoning cubes as well targeting inside the crevices and under the skin

Place chicken in a bowl and pour the marinade on it. Massage the marinade into the chicken, cover the bowl with its lid and place in the freezer till you are ready to defrost

COOKING

Preheat your oven to 350

Scrape away excess marinade to prevent burning. Place butter beneath the skin and around the crevices. Place in roasting pan

Place in the oven and cook for about an hour, constantly checking it every 15mins

You would know its ready when you shake the thigh bone and it wiggles easily or pierce the skin in between the thighs and if the juices run clear, it’s ready

If you want extra crispy skin turn up your oven to 375 and leave it for 5mins

Quick Tip: collect the juices in a pan, check for seasoning then reduce it on medium heat. Add some flour to thicken and there you have it, GRAVY.

Enjoy served with party jollof

 

 

 

– ZOEY UMEOKEKE



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