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Roast Chicken variations


We’ve just had a run of roast chickens. Yum.

My basic recipe is:

  • Smear chicken with lots of butter, add olive if not enough butter!
  • Squeeze lemon over, salt, pepper, some herbs: thyme for first choice, but rosemary, dried mix will do
  • Put empty lemon halk and/.r onion and/or garlic and/or thyme in chicken cavity
  • Roast on high (200c) for 20 to 30 minutes, baste, turn to around 160 for a further 30 minutes, and then check for doneness every 10 minutes after if not cooked.

But I adore my variations, potentially even more. The childhood recipe that my Mum cooks is a soya lemon recipe. She will cut the chicken into 4 pieces (2 leg, 2 breast), glug over light soya suace, dark soya sauce, lemon juice and add sugar to taste. Reminds me of childhood.

I like a glug or marsala and a splash of soy on top of the chicken some days.

The 40 garlic clove version, is an auntumn/winter dish. You sit the chicken, on top or around loads of garlic. Tradition has it as 40 cloves from the French recipe Poulet aux Quarante Gousses d’Ail.

You need to like garlic, but who doesn’t?

One Comment leave one →
  1. 2008/11/15 9:28 pm

    I love broiled or roasted chicken breasts ! That crisp skin and the moist white meat – yumm…

    Butter and garlic are heavenly, but so is a good old-fashioned lemon sauce for chicken picatta 🙂

    Loving Annie

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