roast chicken

I made roast chicken today. Not sure why I’d do that, because it was a fairly large chicken and it’s enough for 6 meals at least. shrug

Being the complete and utter dork that I am, I took photos of the process.

Make the seasoning: mix garlic, shallots, lemon zest, italian seasoning, salt & pepper with olive oil.

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Butterfly the chicken by cutting off the backbone. Carefully ease the skin off the breast and fill the pocket with seasoning. Don’t take the skin off, just make sure the seasoning is between the skin and meat. Rub rest of seasoning on thighs and drumstick.

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Place over lemon slices and roast at 200°C/400°F for 20-30mins, then turn the heat down to 180°C/350°F. Strain off the cooking juices and baste often.


I parboiled some sweet potatoes and carrots then added to the roasting tray about halfway through. The whole dish is ready in about 1-1.5hrs. Let stand for 15-20mins before carving.


Made gravy from the cooking juices — added some chicken stock I had in the freezer. And here’s the finished product:


um I was playing around with iMovie and made a movie out of the pictures. Problem is the quality isn’t very good. Don’t know why.