Monday, October 18, 2010

Saturday Roast...

OM NOM NOM... Roasted anything is among my flat mate's favourite food!

This is my Greek-Style Roast Chicken! I sorta developed the recipe myself - using Greek-ish flavours... :) Lemon, oregano, olive oil and salt!

Before Carving!
After cooking, and eating... You can boil up the carcass to make stock. I didn't to that this time, because I'm (hopefully) moving out soon...

I cook the chicken in water to keep it moist, and then the gravy is easy!

Recipe after the jump...

Kat's Greek-Style Roasted Chicken

(great...So I had taken all these "during" photo's for y'all but now I can't upload 'em!)


1 chicken - I use a size 16 to feed four of us (one the boys has moved out)

4 Tbsp olive oil
2 tsp dried oregano
4 cloves garlic, crushed
1 lemon
rock salt to taste (I/we like about 1-2 Tbsp)

2 Tbsp flour

Veggies for roasting - I used pumpkin and potatoes!


Set oven to 190 degrees C. You're gonna cook the chicken for 20 minutes per lb/450g plus a further 20 minutes for safety.

Wash and dry the chicken inside and out. (I don't know why you do this exactly, but most recipes will tell you to do the same...)

In a small bowl/cup mix 2 Tbsp oil, the oregano, the garlic and the juice of the lemon.

Stuff the left over lemon halves into the cavity of the chicken - to increase lemon-y permeation!

Lay the chicken breast down, and massage 1/4 of the oil mixture into the back of the chicken. Then flip it over and massage a further 1/4 of the mix into the breast of the chicken. Now, put the chicken, breast down into your roasting dish. Cooking the chicken breast-down to start with will increase the juicy-ness of the breast meat. Rub a further 1/4 of the oil mix into the back of the chicken, and half-fill the roasting dish with water.

Place the chicken in the oven for half an hour (put an empty roasting dish in at this point). When that time is up, flip the chicken right-side up and pour a further tablespoon of oil over the breast of the chicken. You can add a little extra salt at this point if you want...

While the chicken was cooking during the first, 30 minutes wash an chop your veggies toss them in a large bowl with the remaining oil mixture and the final tablespoon of oil. Tip them into the hot, empty roasting pan you put in the oven with the chicken.

Roast the chicken and veggies for the rest of the time... to cook the chicken.

When the time is up, take the chicken out of the oven and let it sit on a chopping board to rest. At this point, tip the water from the chicken pan in to a saucepan. Bring to the boil, and reduce by half. Once reduced by half, add the flour and stir like crazy until the gravy thickens.

Carve the chicken, and serve with the roasted veggies and steamed green.


Yeah, I'm not the world's greatest carver... :)

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