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roast chicken

Chicken Roast with Potatoes, Peppers and Red Onion

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  • Total Time: 1 hour 20 minutes
  • Yield: 4 people 1x

Description

There is a video attached for this chicken roast. Garlic, fennel, olive oil, salt, pepper and spices, Bake till golden brown, juicy & tender!

Ingredients

Units Scale
  • 1.4 kg whole chicken
  • fresh fennel leaves
  • olive oil
  • fresh garlic
  • coarse salt
  • 1 teaspoon fennel seeds
  • black pepper
  • 1 1/2 fresh lemons
  • red & yellow peppers (baby peppers)
  • red onion
  • potatoes (rinsed, peeled and sliced flat (see video))
  • 1 rinsed (peeled and par-boiled potato)
  • butter (melted)
  • butter (squares)
  • oregano
  • Chicken/vegetable stock
  • fresh basil

Instructions

  1. Rinse the chicken, towel dry, cut off any unwanted bits, remove any hairs, rinse again and towel dry. See the video for this.
  2. Heat the oven to 220 C. and get your oven tray out. Large enough so the chicken is placed comfortable and there is space for the veg.
  3. Slice the fennel leaves into tiny bits and mix them with a drop of olive oil just enough to keep them moist. Set aside.
  4. Get 3 cloves of fresh garlic into a mortar and pestle (if you don't have one then use a grinder, blender or even a rolling pin! Anything to crush everything together)Add the coarse salt, olive oil and fennel seeds. Grind/Mix. Add a squeeze of fresh lemon (1/2 a lemon).Return the fennel leaves that have been soaking in olive oil and add them to the mortar and pestle/grinder.
  5. Use a long teaspoon (like a cake teaspoon), or a regular size teaspoon to get the mix under the chicken skin. Gently push the teaspoon under the skin and keep filling, back and front of the chicken until the mix is finish. You can also reserve some for the cavity of the chicken. See notes.
  6. Take one of your red peppers, cut the top off, shake it to get the seeds out.Gently press the garlic with a spoon or back of a knife to release the aromas. Peels on. Put them inside the pepper, Put that inside the cavity. Add a 1/2 lemon inside the cavity and now add the par boiled potato, also inside the cavity. Once everything is nice and tight, get your twine. Tie the chicken in such a way that when roasting, nothing is going to fall out. Tuck the wings under the chest so they don't burn before the chicken is done. You can also take small pieces of foil and wrap them around the edges of the wings because those tend to burn quick if exposed to heat for long. All this in inside the video.
  7. Get the oven tray and lay the rinsed, peeled potatoes down as a base for the chicken roast.
  8. Drizzle olive oil and sprinkle salt over the potatoes.Lay your dressed chicken on top of the potatoes for roasting, At this point the chicken should be filled, herbed, salted and tied, with the wings neatly tucked under the body.
  9. Roughly tear the remaining peppers and onion around the roasting dish.
  10. Pour over about a tablespoon of melted butter over the chicken.
  11. Pour about a tablespoon of olive oil in a side bowl, add a grated fresh garlic clove and a sprinkle of oregano and using a pastry/cooking brush, brush this oil mix all over the chicken.
  12. Last small sprinkle of salt & fresh cracked pepper.
  13. Pour about a cup of stock into the pan over the veggies.
  14. Give the tray a little shake to make sure the stock is everywhere.
  15. Place butter knobs/squares all over, one on top of the chicken. Place it in the oven, drop the heat to 200 C and leave the door shut for 15 to 20 minutes. Open the oven and baste the chicken. Use a large enough spoon, collect the liquid and keep pouring over the chicken to make sure you've basted all round.
  16. You just need to do this one more time and then bake the chicken for about 30 minutes till nice and golden brown. Tip:Remember we all have different oven temperatures so use my time as a guideline and then go with your oven temp. If you find that it's been half hour and the chicken is not looking brown enough on top then your oven temp is bit low, just up it slightly and then watch it!

Notes

Maneuver your teaspoon to get the fennel mix under the skin. Some of the areas have tight skin so you may struggle to get it through. Don't push. You want this to be a relaxed cooking experience. Keep maneuvering and get the mix in where it can go in as long as you get most of it under the skin you doing wonderfully!

 

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dinner, lunch, Main Course
  • Cuisine: Homemade

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Find it online: https://myanosmickitchen.com/roast-chicken-and-vegetable-roast-juicy-tender-and-delicious/