Season 6 Episode 1 | Classic Roasted Chicken Recipe

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Have a great celebratory dinner over your own home-made roasted chicken that is sure to please your guests’ palate.

Serves 6

Ingredients

Chicken

  • 1 Kilogram Organic Chicken
  • 1 Large White Onion
  • 1 Piece Lemon
  • 2 Tablespoon Butter
  • Handful Rosemary Sprigs
  • Olive Oil
  • Salt and Pepper

Side Dish

  • 500 Grams Potatoes
  • 300 Grams Carrots
  • 200 Grams Beetroot

Instructions

  1. Preheat oven to 200 degrees celcius at grill setting.
  2. Wash and clean the chicken; cut off the neck, feet and butt, and clean out any stray feathers.
  3. Pat dry the chicken and rub salt all over.
  4. Peel and cut onion into chunks.
  5. Cut lemon into small quarters.
  6. Stuff lemon, onion and 2 fresh rosemary sprigs into the chicken cavity.
  7. Use a toothpick to close the cavity by pinning the skin together.
  8. Rub butter into the chicken under the skin, and add some fresh rosemary.
  9. Rub the remaining rosemary onto the rest of the chicken and season the chicken well with pepper and some sea salt.
  10. Place some rosemary sprigs on the roasting tray, and place the chicken carefully onto the bed of rosemary sprigs.
  11. Cut the potatoes into quarters, and slice carrots lengthwise.
  12. Peel beetroot and cut into quarters.
  13. Arrange the root vegetables around the chicken, season them well with salt and pepper.
  14. Drizzle some olive oil all over the chicken and the root vegetables.
  15. Cover with aluminium foil, and roast in the oven for 35 minutes covered, and another 25 minutes without the aluminium foil.
  16. Serve with fresh garden salad.

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