The Provencal Spice Co Easy Pot Roast Chicken recipe Serves 5–6 You can prepare this recipe as and serve with roast potatoes, vegetables and gravy like a traditional roast. It also makes a great meal “rotisserie” style to serve with French fries or/ and French bread and a green salad. Ingredients 1 Tbsp Roast Chicken Seasoning 1 Large Chicken 2.25kg Olive Oil (You will need a large casserole dish with a lid) Method Preheat oven to 185®C. Measure out Roast Chicken Blend into a small bowl/dish. Free the chicken of any string, wash and pat dry with kitchen towel. Rub some olive oil over the entire chicken, even the hard to reach areas behind the legs and wings and the underside and sprinkle over the seasoning one pinch at a time until it is completely seasoned (again don’t forget all the awkward parts as well). You should use about ¾ of the mixture. Put the lid on your dish and place in the oven and cook for 2 hours. Periodically throughout the cooking, baste the chicken (try to get some juice into the cavity as well). Towards the end, sprinkle over the remaining seasoning. After two hours, check that the chicken is cooked (make an incision between the breast and the thigh and the juices should run clear). Drain off all the juices into a separate dish. Leave the chicken in the roasting dish and pop back in the oven with the lid on for 15 minutes then remove from oven and allow to rest with the lid on for about 15 minutes. Before serving and once the juices have cooled a little, spoon off the fat and keep the remaining juice. When you are ready to serve, carve the chicken (it should just fall off the bone by now) and transfer to a serving dish (or back to the casserole dish) and drizzle over some re‐heated juice. Transfer the remaining juice to a small jug and serve alongside the chicken. If using a smaller/larger chicken – adjust cooking time according to following standard rule – 45 min per kg + 20 minutes over – then add extra cooking and steaming time of 20‐30 mins).
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