Tuesday, 13 September 2011

Roast chicken a la Tulip Cottage

This is a great Sunday treat. Quick to prepare (if you don't count the cooking time) and goeas down well with everyone.

Ingredients (feeds 4):
1 large chicken, 1.8-2.2kg
olive oil
5-6 potatoes
4-5 sweet potatoes
5-6 parsnips
6-7 carrots
1 onion
1 red onion
3 celery stems
1 garlic bul
1 lemon (I used a leftover lime instead)
salt
pepper
dried parsley


 Peel, chop and wash the vegetables, except the garlic.
 Season the cavity with salt and pepper and stuff with celery, the 2 lemon halves, a few pieces of onion and 1-2 unpeeled garlic cloves.
 Rub the chicken with olive oil and sprinkle with pepper and salt. Normally I don't even use added salt when cooking but in this recipe I'm always very enerous with it. Saw a friend preparing roast chicken this way and I'm always doing it like her since. Occasionally we deserve a little salt overdose...
 Place the chicken in a roasting tin and place the vegetables around. Toss the unpeeled garlic cloves among them. Place a garlic clove each under the wings and thighs. Sprinkle the whole lot with dried parsley and the herb of your choice. I added a little rosmary here.
 Cover the tin loosely with tinfoil. Place in a pre-heated oven (200 C) and cook for 1.5-2 hours.
 Take off the foil and put back in the oven. Cook uncovered for a further 30 mins so it gets nice brown all over.
Enjoy! (with a glass of white wine ;) )
Tip: The roasted garlic cloves are delicious spread over toast.

2 comments:

Hajni said...

i used to live in england... oooooooooooh how i miss these ingredients...

Brid said...

I think you can substitute the celery sticks with fresh celery leaves (they are more intense in flavour though) and the sweet potato with pumpkin or squash. The rest should be avalaible too ;)