Old faithful: Roast Chicken with Garlic and Lemon

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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2 Responses

  1. Rob says:

    Done!Tried this a few days ago, with a whole organic chicken (I think organic is a synonym for ‘expensive’).Anyway, it turned out very well – the chicken tasted great, and the onions! You’re right – they were fantastic to say the least.The only thing I would do differently next time would be to brown/seal the chicken slightly beforehand, since it came out looking a bit pallid.This I served up with rice as per your suggestion, and I even went so far as to add a small handful of Thai black rice to the normal white rice, which I thought would look quite nice. This turned out to be a rather unfortunate innovation – the black rice seems to be rather vigorously inclined to share its colouring with anything in reach, turning the rice portion of the meal a rich purple hue.Great recipe overall – thanks!

  2. Caroline says:

    Rob: sounds like you had an interesting time with the purple rice! I’ve never come across Thai black rice before but, as I’ve moved close to an absolutely fantastic Asian food store in Christchurch I have every intention of taking a look for it.

    The oven I tested this recipe in was temperamental, to say the least, and rarely good at keeping a consistent temperature so my chicken probably wasn’t cooked at 375°F (190°C) for the entire time. Perhaps try starting it off at 400°F (200°C) to brown it, turning it down after about 20 minutes.

    Organic and free-range chickens are expensive but you can make the most of them by boiling up the bones for stock – it’s got a far better flavour than that from the much-maligned supermarket chickens. And then you’re only moments away from a fabulous Asian-flavoured Chicken Noodle Soup!

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