Rayne Bryant’s roast chicken

Southern Gazette (Belmont) - - LET’S EAT -


Whole chicken Gar­lic clove 1/2 lemon Cu­min Olive oil Salt and pep­per Rose­mary But­ter Royal blue pota­toes Sweet potato Baby car­rots Broc­coli


1. Wash and pat the chicken

dry with a pa­per towel. 2. Rub all over with salt and

olive oil. 3. Care­fully pierce a hole un­der the skin on the breast (don't break the flesh) and stuff in some but­ter. 4. Chop a whole knob of gar­lic across the mid­dle and rub all over the skin. 5. Place gar­lic into the chicken

cav­ity with half a lemon. 6. Sit in the pan (atop cel­ery sticks if you like to keep the meat off the pan but on the pan is also OK). 7. Cook at 180C for 30 min­utes for ev­ery 500g of chicken.


1. Chop up all vegies to your

de­sired siz­ing. 2. Place potato, sweet potato and onion in an oven-proof dish and driz­zle with olive oil and salt and pep­per. 3. Bake in oven for about an

hour at 180C. 4. Place car­rots, cau­li­flower and broc­coli into a sep­a­rate pan. Sprin­kle with cu­min, olive oil, salt and pep­per and place in the oven when the chicken has about 30 min­utes left to go. 5. Turn up the heat to 220/240C. This will make the chicken skin and the pota­toes nice and crispy.

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