Lemon and Herb Roast Chicken

It’s not often I get into the kitchen and cook a roast for one. Perhaps it’s the idea that a roast is a family meal, usually eaten on Sundays. Or that it is a lot of effort to go to for a meal for one. But this Sunday past, I needed a distraction. Cooking has long been my “me” time, and so this dinner was extra satisfying to make, and eat!

Lemon and Herb Roast Chicken

  • 1.5kg whole chicken
  • 1/2 bunch of thyme
  • 1/2 bunch of oregano
  • 1/4 bunch mint
  • 3-4 tablespoons of butter
  • 1 lemon
  • 1 clove garlic

What to do!
Finely chop herbs and garlic. Zest the lemon and add this to the herbs with butter. Mix until well combined. I like to use my hands here because the warmth from your skin will start to soften the butter and make it easier to insert under the skin of the chicken.

Very carefully separate the skin of the chicken from the flesh, taking care not to pierce it. Place the herb butter between the skin and flesh and carefully manipulate it until you have a good coverage across the whole top of the breast area.

Halve the lemon, and pierce the skin in several places. Insert this into the cavity of the bird with some of the leftover herbs as this will help keep it moist, and add more lemon flavour.

Cook for approximately 50 mins per half kilo at 180 degrees. The bird should be at 70 degrees in the thickest section when fully cooked.  Cover and stand for 15 minutes while you make the sides and then  devour.

Note: I added my veges to the same pan as the chicken. It meant they didn’t go all crunchy because of the liquid from the lemon and the juices from the chicken, but they were delicious. I wanted them to take on the flavour of the roasting pan, not go crunchy.

Fried Brussell Sprouts A La Porteno

  • 10 brusell sprouts
  • 1/4 cup lentils
  • Half a bunch of mint
  • Half a bunch of parsley
  • 100 mls Olive oil
  • 50 mls Red wine vinegar
  • 1 tsp Hot english mustard
  • Oil for frying.Cook lentils in simmering water until soft. Set aside.
    Cut brussel sprouts into halves and deep fry. Mix together with the cooked lentils and finely chopped herbs.
    Make dressing and pour over. I used red wine vinegar, olive oil and hot english mustard. The Porteno recipe uses vincotto instead but I didn’t have that so I improvised. I used to consider brussel sprouts to be a cruel and unusual punishment so if this recipe can win me over, it can win anyone over!

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