Diabetic Living - - HOW TO -




2kg whole free-range chicken

1-2 le­mons

3 Tbsp thyme leaves

3 tsp chopped rose­mary

1 Tbsp light mar­garine

4 cloves gar­lic, crushed

Freshly ground black pep­per 8 (650g) De­siree pota­toes,

un­peeled, cut into 2.5cm wedges 3 bunches Dutch (baby) car­rots,

scrubbed, halved cross­ways

2 red onions, cut into thin wedges 1 Tbsp olive oil

6 sprigs thyme and 1 sprig

rose­mary, ex­tra

Ex­tra lemon zest, thyme and

rose­mary, to serve (op­tional)

1 Re­move the neck and giblets from chicken cav­ity. Rinse the chicken (in­clud­ing cav­ity), then pat dry with pa­per tow­els. Re­move and dis­card any ex­cess fat. Let the chicken stand at room tem­per­a­ture for 30 min­utes.

2 Place one oven rack in the cen­tre of the oven. Place a se­cond oven rack in the bot­tom third of the oven. Pre­heat oven to 200°C (fan-forced). Line a roast­ing pan with foil or bak­ing pa­per (this makes the pan eas­ier to clean af­ter) and place a rack in­side pan. 3 Re­move the zest and squeeze the juice from one of the le­mons. Set juice aside. Com­bine the zest, 1 Tbsp of the thyme, 2 tsp of the rose­mary, the mar­garine and gar­lic. Slip your fin­gers un­der the breast and leg skin to loosen. Rub the herb mix­ture over the meat. Sprin­kle the chicken with pep­per. Tie the chicken legs with kitchen twine and tuck wings un­der­neath. Place the chicken, breast-side up, on the rack. Place the pan in the mid­dle of the oven. Roast chicken for 55 min­utes.

4 Mean­while, line a large roast­ing pan with bak­ing pa­per. Put pota­toes, car­rots, onion, oil and re­main­ing thyme leaves and chopped rose­mary in lined pan and toss to­gether. Sea­son with pep­per. Top with ex­tra thyme and rose­mary sprigs.

5 Af­ter the chicken has been roast­ing for 55 min­utes, place veg­eta­bles on the bot­tom oven rack. Roast for 25-35 min­utes or un­til the chicken is cooked

(use a meat ther­mome­ter and in­sert into the thick­est part of the breast to make sure tem­per­a­ture is 75°C-80°C) or use a fine skewer to pierce the thick­est part of chicken (be­tween leg and thigh) and check that juices run clear. Re­move chicken from oven. Cover loosely with foil and set aside to rest. While the chicken is rest­ing, roast the veg­eta­bles for a fur­ther

10-15 min­utes, or un­til ten­der.

6 To serve, re­move and dis­card skin from chicken. Carve chicken and driz­zle with re­served lemon juice. Serve with the roasted veg­eta­bles, and ex­tra lemon zest, thyme and rose­mary, if us­ing.

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