From Chicken the best ever recipe collection
1 unwaxed lemon, halved
small bunch of fresh thyme sprigs
1 bay leaf
15g butter, softened
60-90ml chicken stock or water
salt and freshly ground black pepper
Preheat the oven to 200 degrees. Season the chicken inside and out with salt and pepper
Squeeze the juice of one lemon half and then place the juice, the squeezed lemon half, the thyme and bay leaf in the chicken cavity. Tie the legs with string and rub the breast with butter.
Place the chicken on a rack in a roasting tin. Squeeze over the juice of the other lemon half. Roast the chicken for 1 hour, basting two or three times until the juices run clear when the thickest part of the thigh is pierced with a knife or skewer.
Pour the juices from the cavity into the roasting tin and transfer the chicken to a carving board. Cover loosely with foil and leave to rest for 10-15 minutes before carving.
Skim off the fat from the cooking juices. Add the stock or water and boiler a medium heat, scraping the base of the in until slightly reduced. Strain and serve with the chicken.
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
Haven’t been doing much cooking for a while because of work, the Spawn and the trip back home. So with the beginning of a new year and no work commitments for the weekend, I decided to go back to my usual pastime. Had a craving for roast chicken because I had some at Cafe Rouge and thought I should expand my repertoire of roasting chicken to the French way. Butter makes the breast extremely moist and flavoursome. All in all quite happy with my effort. Moist, tasty chicken. What more can you ask for?