I have experimented with so many roast chicken recipes, but they almost always fall short in taste. I guess our taste buds are so tantalised by spice and chilli, that a bland tasting roast just doesn't stand up against the Indian varuvels and paratels, or even the milder Chinese butter or Szechuan chicken.
Keep in mind as well that as much as a whole chicken roasted golden is a beautiful sight, it very often doesn't taste great as most of the white meat lacks flavour. So I prefer going with chicken pieces and for this recipe try using thighs and drumsticks and keep the skin on, as it protects the meat from drying out. If you must, you can always remove the skin when you eat it.
This recipe doesn't require brining or marinading the chicken overnight, so it can all be done at one sitting.
I also recommend that 35 minutes into the roasting, take the pan out and drain as much liquid as you can, then turn the chicken over before sticking the pan back into the oven. The liquid can be thicken to make an excellent gravy.
So here's an almost there recipe that combines the general western style roast with some added heat. Goes great with a side of salad and roasted potatoes.
Ingredients:
chicken parts - 3 thighs and 3 drumsticks
8 pips garlic, finely chopped (you can pound it if you want)
2 tbsp finely chopped fresh rosemary leaves (if you are using dry rosemary, then 2 tsps is enough)
1 lemon (we want the juice but keep the lemon halves)
1-2 tbsp chilli powder (adjust to your own spice level)
Salt & pepper to taste
1 large onion, chopped
3 celery stalks, chopped,
1/2 cup chicken stock (or dissolve 1 chicken cube in 1/2 cup of hot water)
1 dozen grapes (use both green and purple grapes)
1 stalk fresh rosemary
3 tbsp of olive oil or coconut oil
Method:
Pat dry the chicken parts and when you are satisfied, rub in the finely chopped garlic onto the flesh and also under the skin (gently lossen the skin with your fingers and get the garlic in there).
Next mix the chilli powder, salt and pepper (this is your dry mix) and apply it onto the chicken and again under the skin.
In a deep dish, mix 1 tbsp of oil with the lemon juice and throw in the chopped onions and celery as well as the chicken.
Use your fingers and mix it well together. Leave to rest for 15-20 minutes.
Pre-heat the oven to 220 degree celcius.
We are going to lightly brown the chicken before putting it into the oven.
Use a flat pan and heat 1 tbsp oil, then add the chicken pieces and brown on each side for about 5-7 minutes. (Do not throw alway the oil from the frying pan)
Use a roasting dish and lightly coat the base and sides with the remaining 1 tbsp oil.
Place the chicken (meaty side down) and then all the other mixed up ingredients including any liquid into the roasting dish.
Add the grapes and the 2 lemon halves into the roasting dish as well.
Pour the chicken stock into the dish and put the rosemary on the top.
We are roasting this dish for about 50 minutes or until the chicken is cooked through
Around 35 minutes into the roasting, take the dish out and drain the liquid into the frying pan (that was used to brown the chicken earlier) without removing any of the chicken, onion, celery, etc.
Turn the chicken pieces over and place the dish back into the oven to finish up the roasting. Without so much liquid, the skin should brown up.
If you have a meat thermometer then use it at the end of the roasting time to check that the meat is cooked through, otherwise do it the old school way. Prick the meat closes to the bone with a tooth pick. If the juice runs clear, the meat is done. If it is still a little red then roast for longer, but you may want to cover the dish with a foil to prevent the chicken from drying out.
To make gravy:
Heat the drained liquid in the frying pan containing the leftover oil and browned bits. Add cornstarch (mix 1 tsp of cornstarch with 2 tbsp regular water before adding to the pan) to thicken the liquid. Adjust to taste.
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