A delicious oven dish: this recipe for roast chicken with potatoes from the oven. The spices and added bacon gives it a lot of great flavouring.
The best chicken is most of the times a whole chicken roast. The chicken becomes tender, juicy and the meat slides of the bone. It’s also a cheap way, because a whole chicken is cheaper than a chicken breast. And you’ve got leftovers that can easily be used in other meals (like: chicken stock, which can be used as a base in numerous recipes). And an extra plus roasted chicken smells great!
A chicken in the oven gives a great flavor which spreads through the house. When it’s cold outside and you go in and get a scent of roasted chicken you warming-up immediately (and you get hungry in an instant).
The only difficult part in the preparation of whole chicken is that the whole chicken has to be done. Nothing is more annoying then to put the chicken on the table and it’s still slightly raw on the inside. A no go in food safety.Therefor I always use a thermometer. But I also use a good trick of Jamie Oliver (the lemon trick). And that trick is written down on the recipe below, that’s adapted from Jamie Oliver.
- you put a hot lemon in the cavity of the chicken it wil create steam and will also cook the chicken from the inside.
- you do not have a meat thermometer, grab a thick needle and stick it deep in the thickest part of the chicken. Then press on the chicken flesh
- so moisture will come out of the needle opening. If that liquid is clear, then the chicken is done.
- Fresh herbs are best, so you use as these are available. But otherwise you can use dried herbs instead (1 teaspoon of each).
Recipe: Roast chicken with potatoes