Posted by: cmun in ,

One thing for sure is that I absolutely adored The Women's Weekly (Malaysian version) for its sweet and downright easy-to-cook recipes. Roast chicken is a whizz to create, be it for a fast dish to accompany rice or a western cuisine with sauteed potatoes of herbs and butter graced with steamed vegetables of your choice. Choose the perfect wine and Voila! - the perfect meal for a special occasion.

(serves 4 - 6)

1. 1.5kg whole chicken
2. 2 tbsps salt

3. 2 tbsps fresh grated black pepper

4. 1 lemon, cut into half, plus some extra slices for serving.

5. 3 tbsps freshly squeezed lemon juice

6. 1 tbsp olive oil


1. Preheat oven at 190 oC.

2. Rub the chicken cavity with salt and pepper, 1 tbsp each. Then place cut lemon into the cavity.

3. Secure the kitchen legs with kitchen string. Brush chicken with lemon juice, olive oil and sprinkle the remainig salt and pepper over it.

4. Place chicken in a roasting pan, cover loosely with foil and cook for 45 mins. Remove the foil and continue to cook for 20 to 30 mins until chicken is cooked through and golden.

I sprinkled mixed herbs over it to give it extra kick.

5. Remove chicken from oven and allow to rest for at least 20 mins before serving.

TIP : The 20 min standing time for the cooked chicken is to ensure the juices settle and the meat does not break up when you carve the roast later.

This entry was posted on Friday, February 27, 2009 and is filed under , . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .


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