Last night I decided to make a roast chicken again….I was not feeling rather motivated to cook because the night before Haqeem woke up at 2:30 am and decided to watch tv and I was up with him until 6:30 am. I did dozed off every now and then between those 4 hours but mostly up because he did make sure that I’m not asleep by switching ON all the lights or poked your eyes until I opened it. Anyway I was lucky because yesterday was Easter Sunday and the school gave the children a day off, so I decided to go back to sleep after my other half went to work or rather when he was getting ready to go to work he he he.
This recipe I took from Ina Garten and I tell you it is a very simple recipe to follow, totally fool proof and absolutely delicious. The carrots and onions came out gorgeously caramelized, the skin was golden crisp and the breast was so moist and had the best flavor! Last night was the 3rd time I make this roast chicken and this is absolutely must keep recipe. Let’s check out the ingredient!
- 1 chicken (1 kg)
- Freshly ground black pepper
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 1 jalapeño
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 2 carrots cut into 2-inch chunks
- Olive oil
Preheat the oven to 22o C.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the jalapeño, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for about 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.