PSC Pot Roast Chicken by luckboy

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PSC Pot Roast Chicken

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 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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