Using the same method as with the poussins, I roasted a chicken the other day. To me, a roast chicken is a very hearty meal, probably because it reminds me of childhood dinners when my dear mother roasted the chicken. It is so easy to make but so rewarding with its juicy meat and the aromas that fill the house, and usually there is enough for leftovers too.
Something I dislike with roast chicken is when the breast is too dry. Dry chicken breast is so unsexy, and so easy to prevent. The cure is butter. Lovely softened butter, mixed up with herbs, some lemon zest, salt and pepper, and is smeared all over the breasts (this sounds a bit pervy, I know!) underneath the skin (ok, maybe not this part).
It is easy, I promise! So why note invite some friends over for a Sunday roast? Are there better ways to spend an rainy autumn evening?
Roast chicken with thyme, serves 2-4
1 medium chicken
80 g softened butter
1-2 cloves of garlic, pressed
2-3 sprigs of thyme
1 red onion
salt and pepper
5-6 sprigs of thyme
Mix the lemon zest, garlic, and the leaves of 2-3 sprigs of thyme with the butter. Add some salt. Cut a pocket in the skin above each breast (basically make a cut through the skin at one end of the breast and slide the knife along the inside of the skin to make a pocket). Fill these pockets with the butter. Put the lemon and maybe some thyme sprigs in the cavity of the bird. Rub in some salt and pepper all around the chicken and place it in a roasting dish. Peel the parsnip and cut it into chunks, peel the onion and cut it into wedges and place them around the chicken. Add some salt and pepper to the vegetables. Drizzle some olive oil over the bird and vegetables and throw over some of the thyme leaves. Put the tray in a 200 C oven for about 1,5 hours. Make sure the chicken is cooked through by cutting in the flesh (you want white meat and clear juices). Let it rest a few minutes (5-10) before serving. We had potatoes au gratin with it as well as some wilted spinach and creamy gravy.