This is a easy and simple Roast chicken with lemon & rosemary roast potatoes from Jamie Oliver. I have cooked for many many times but only now, along with CLAS event i thought of posting it..lol
My kids love this juicy, tender meat and crispy skin chicken. I did not use a whole chicken simply because it is hard for me to chop :p I just used chicken drumsticks instead.
食谱用的是整支鸡不过啊!! 我不会砍鸡就只好用鸡煺了!! :D
鸡煺烤好了!! 一人一支,方便又简单 ^_^
YUMMY roasted drums are ready!! Everyone have their own share ^_^
Clean the drums and trim away excess fat. Season with black pepper and sea salt. Set aisde in the fridge. (preferable to season overnight or a few hours. I seasoned mine for 1 hour only :p)
Boiled lemon, garlic and wedge potatoes in a pot of salted water.
Words from Jamie's website " Cooking both the spuds and the chicken with whole lemon creates the most amazing flavour"
Roast chicken with lemon & rosemary roast potatoes
recipe adapted from Jamie book 'Jamie;s Dinners' or jamieoliver.com
Freshly ground black pepper
1.5kg potatoes, peeled (used 6 medium potatoes about 450gm)
1 large lemon, preferable in wax (used 1/2)
1 whole bulb garlic, broken into cloves (used 6 cloves)
1 handful fresh thyme
1 handful fresh rosemary sprigs, leaves picked
( I used dried mix herb from McCormick)
Rub the chicken (i am using chicken drumsticks) inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked.
Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, (i wedge my potatoes) put them into the water with the whole lemon (i used half a lemon and i slice it) and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
While the lemon is still hot, carefully stab it about 10 times.(i did not do this as my lemon was sliced) Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes.
(Since i am using chicken drumsticks to cook so i just pat dry the chicken drum sticks and rub with olive oil. Using a roasting pan, add wedge potatoes and lemon at the bottom and place the chicken drum sticks on to and sprinkle on some dried herbs. Place into a preheated oven at 190C for 45 minutes. I turn the drums around at 20 minutes time and continue roasting. The drums cooked in about 45 minutes. You can tell the drums is cooked when you poke a fork into the drum and the juices run clear or the end part of the drum skin curl up leaving the bone).
Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
Look!! How tempting this drumstick is!! YUM..YUM!
This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger