this months recipes

Roast Chicken with Really Garlicky Relish
11 April 2003

Serves 4-6
1 x 1.5 – 2kg Chicken
75 g butter
3 tablespoons really garlic relish
Oil for greasing
First you need to separate the skin from the chicken breast, do this by gently pushing your fingers from the neck end of the bird lifting the skin from the chicken breast as you go, be careful not to tear the skin. While your hands are still messy spread 2 tablespoons of the really garlicky relish on to the chicken breast under the skin. Mix the remaining tablespoon of relish with the butter and spread over the outside of the chicken. That’s the messy bit over, season the outside of the chicken with salt and pepper. Place the chicken in a lightly oiled roasting tin. If you have enough time let the chicken sit in the fridge for a couple of hours for the flavours to permeate the chicken flesh. Place in an oven preheated to 220ºC/Gas 7 for fifteen minutes, then turn the heat down to 180ºC/Gas 4 and roast for a further forty minutes. Baste with the juices a couple of times, test that the chicken is cooked by inserting a skewer into the thickest part – the juices should run clear. Cover with foil and rest for 10 minutes, then carve and serve.

---

< Previous | Index | Next >