Perfect description for my Roast Chicken Recipe!
A simple recipe that’s great for an elegant small dinner gathering. I have a great little seasoning trick for you. Keep reading...
I have to tell you that I personally love this recipe. Not only does it taste great, but it does something else that’s wonderful. Once the chicken starts roasting in the oven, the gorgeous crispy aroma fills the house!!! (Fulfilling all the senses plays an important part when I serve my recipes!)
So let's get cookin'..!
fresh dill grass
2 tablespoons of oil
2 pieces of Italian fennel (chopped)
1 tablespoon of honey
1 tablespoon of alcohol (optional if you have a Chef like mine!)
Salt and pepper to taste
Preheat oven to 220°C/425°F.
Wash the chicken thoroughly. Dry off with paper towels.
Blanch the lemons by dipping briefly in boiling water. Dry.
Grate one lemon and then mix together half of the gratings with 1 tablespoon of oil, salt and pepper to taste, and the Italian fennel. Rub this mixture onto the outside of the chicken.
Cut the rest of lemons into pieces and add to the chicken inside. Tie up the chicken so as not let lemons fall out.
Wash the dill and cut in half. Place on the bottom of the dish where the chicken will be held.
Place the chicken on a rack. This way the chicken gets a beautiful crispy skin.
Then place the 'racked' chicken in a baking dish and bake for 45 minutes. Drizzle the chicken occasionally with the juices created during roasting.
Mix together the honey and alcohol, the rest of the grated lemon peel and 1 tablespoon of oil.
After 45 minutes, remove the roasting chicken from oven and smear it with the alcohol mixture. Then bake for about 15 more minutes. But check often so as not to burn the chicken.
To finish off this roast chicken recipe, place the chicken on a platter and cut into pieces. Serve with roasted potatoes or rice, and vegetables of your choice!
And, of course Chef, always a lovely green garden salad.