Mammas Roast Chicken

Mammas roast chicken is super easy and ALWAYS a winner.

She melts some butter, fires it on top of the chicken with lots of salt, places in pan with a cup or two or water in the base to stop it sticking and roasts it on fan bake at 175 degrees for about 2 hours. Delish!

Lately, I've tried a couple of variations. Cooking roasts every sunday with the neighbours means constant competition so here is my favourite;

Preheat oven to 240 degrees

2 Large carrots - not peeled
2 large onions - peeled
Rough chop both in really large bits

1 whole bulb of garlic, broken to cloves - outer shell peeled but cloves DEFINATELY left in shell

Chuck all in roasting dish, drizzle olive oil generously

Place chook on top of all of the veges (so resting off the base of the dish), follow mammas chicken recipe (minus the water as the veges make their own water) - throwing the salt all over the chick and the veges.

As soon as you put it in the oven, reduce heat to 200 degrees. Leave it for about 1 hour 20 minutes.

The veges taste amazing and the gravy is wicked with lots of flavours.


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