Denise says:
Everyone’s Friday Night chicken recipe is slightly different. After 5 years of writing this cookery column, I think it’s time to share my family favourite with you.
My ‘twist’ is to include rosemary and lemon. This has partly evolved because I have a healthy spread of fresh rosemary growing in my herb garden which is freely available throughout the year.
I also pour red wine and water into the roasting tin. This prevents the chicken from drying out and makes it juicy and succulent.
In our household we have this with both rice cooked with chicken stock and roast potatoes! A selection of seasonal vegetables accompanies a fantastic meal which all the family enjoy.
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Serves: 6 people
Ingredients:
1 2 – 2 ½ kg/ 4-5 pound roasting chicken – giblets removed2 onions – peeled and roughly chopped
1 lemon – sliced into thin wedges
3 cloves garlic - peeled
Bunch of fresh rosemary
250ml/1 cup red wine
Salt and freshly ground black pepper
Garnish
1 lemon – cut into thin wedges
Bunch of fresh rosemary
Method
1)Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.2)Pull the skin back from the breast of the chicken and slip in the lemon wedges and garlic cloves.
3)Put the onion pieces on the base of the roasting tin. Place the chicken in the tin. Pour over the red wine and enough water so that the chicken is three quarters covered.
4)Season with salt and freshly ground black pepper.
5)Cover with foil and cook for 1 hour and 15 minutes.
6)Remove from the oven and carve into portions.
To serve the stylish way: Pour some red wine gravy over each chicken portion and garnish with a wedge of lemon and a sprig of rosemary.
The chicken is cooked if you run a knife into the thigh and the juices run clear.
Any leftovers are delicious cold in a sandwich, or reheat the chicken and rice and make a risotto!