Roast Chicken with Lemon and Roots
This recipe was originally for guinea fowl, but it’s a wonderful chicken recipe, too. If you can get guinea fowl, just substitute it for the chicken. Our chicken was about 5 pounds, so we just increased the cooking time. Substitute any other root veggies you like in this recipe.
1 whole chicken (or guinea fowl) about 3½ pounds
Salt and pepper
2 tbsp grainy mustard
3 tbsp olive oil
3-4 large carrots, peeled and cut in 1 inch pieces
1 pound 10 oz/750g floury potatoes peeled and cut in chunks
3-4 large leeks
1 cup/300ml white wine
8 thin slices bacon
Heat the oven to 350F/180C
- Zest the lemon, cut it in half.
- Rinse the bird and season all over with salt and pepper. Stuff the lemon halves into the cavity of the bird, place in a roasting pan and put it in the oven.
- Put the lemon zest in a large bowl, add the mustard and oil and mix well.
- Peel the carrots and potatoes and cut in large chunks. Cut each leek into 3 or 4 pieces, depending on length. Add to the bowl with the oil and mustard and mix well until coated.
- When the bird has been roasting for 30 minutes add the veggies around the bird, sprinkle with a little salt and return to the oven for 45 minutes.
- Splash the wine over the bird and veggies and lay the bacon strips over the bird. Return to the oven for another 15-20 minutes or until the bacon is crisp and the veggies tender. Check with an instant thermometer. When the breast shows 160 F, the bird is done.
- Let the bird rest for 10 minutes and serve.
Source: Adapted from "BBC Good Food", October 2005
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: News and information about help authoring tools and software