Sunday, 2 December 2007

Roast Chicken with herb butter

There is nothing more classic and somehow comforting to me than a roast chicken, I love how the meat is tender and falls part, the texture of it when I eat it - everything is good to me where roast chicken is concerned.

I usually rub herb butter under the skin of the breast and the outside of the drumsticks so the skin is crispy and the meat is SO tender as it's been cooked with the butter and there's also a lemon inside it to flavour the meat from within.

For this I used a free range corn fed chicken from my local major supermarket chain, I don't normally buy meat there but this was on special offer and looked lovely and fresh so I thought hey I'll give it a try.

This was delicious, moist, juicy, tasty and everything a roast chicken should be in my opinion. I served it with roast potatoes, butter carrots and sprouts. I also made gravy from the chicken juice by adding a stock cube and some soy sauce to it and reducing it in a pan.

A very easy Sunday dinner, throw it all in the oven at Gas Mark 5/190 for about an hour and 15 or until the juices run clear and serve with whatever takes your fancy. I sometimes do roast veg so it's all done in the oven aswell.

1 comment:

lorraine@italianfoodies said...

nothing better than the "ole" roast chicken, that's actually my next post with an Italian twist of course!! This looks lovely, I love the cookies too:)