It's hard to resist a golden, tender, roast chicken! It is the perfect comfort food for many of us. Nothing can beat the enticing smell of a golden-skinned chicken, served with meaty chipolata sausages, creamy bread sauce, herb stuffing, and oodles of gravy. Most of us think that cooking roast chicken at home is difficult and time-consuming, but it is not so. The following recipes will vouch for this fact.
Roast Chicken Recipes
In an Oven
- 6 oz. free-range chicken, preferably organic
- 1 lemon
- 2-3 garlic cloves
- 50 ml olive oil
- A bunch of fresh thyme
- Freshly ground black pepper and sea salt, to taste
Slice the lemon halfway through the middle, place a sprig of thyme into the slit, and then insert the whole lemon inside the cavity of the chicken. Remove the leaves from the remaining thyme stalks and transfer them to a bowl. Hull the garlic cloves; add them to the bowl along with the olive oil. Blend this mixture with the help of a mini food processor or a hand blender, until you get a semi-liquid paste. Coat the chicken with this mixture properly, place it in a roasting tray, and pour the leftover mixture into it. Season the chicken generously with the sea salt and black pepper.
Next, wrap the chicken with aluminum foil (not too snug), and roast it in a 400 ºF preheated oven for 30 minutes. Then, remove the foil, reduce the temperature to 350 ºF, and roast the chicken further for 20-30 minutes. Check if it is fully cooked by slicing its thigh. Turn off the oven and let the chicken remain in the residual heat for at least 10-15 minutes. Remove it from the oven and serve hot.
In a Crock Pot
- 4 chicken breasts, boneless and skinless
- 4 tbsp. fresh lemon juice
- 2 tsp. oregano leaves
- 1 cup chicken stock
- 4 garlic cloves, crushed
- 1 tsp. black pepper, crushed
- 1 tsp. sea salt
- 1 tbsp. cornflour
- ½ cup white wine
- Cooking oil spray
Wash the chicken, dry it using a paper towel, and keep it aside. In a bowl, mix the oregano, sea salt, pepper, and cornflour; coat the chicken breasts with this mixture, evenly. In a pan, spray the cooking oil, and fry the chicken breasts in it until they turn brown. Combine the stock, lemon juice, wine, and garlic, in another bowl. Next, transfer the fried chicken and the prepared mixture to a Crock-Pot. Cover it and cook the chicken on low heat for 6 hours. Remove it from the Crock-Pot and serve hot.
In a Slow Cooker
- 2-3 lb whole chicken
- 1 tsp. fresh rosemary
- 1 tsp. extra virgin olive oil
- 1 tsp. salt and ground black pepper
- 1 tsp. lemon zest
Wash the chicken thoroughly, and dry it with paper towels or a disposable cloth. Rub the surface of the chicken with the olive oil, and keep it aside. Blend the salt and pepper in a separate bowl and sprinkle this mix evenly over and inside the chicken. Chop the fresh rosemary finely, and with the help of a fork, blend it with the lemon zest. Add this mixture to the chicken in the same way. Transfer the seasoned chicken to the slow cooker and cook it for 4-5 hours on low heat. Don't add water or any other liquid to it. Once the chicken is done, remove it with the help of a large spatula, and garnish it with some paprika before serving.