THE PERFECT ROAST CHICKEN

Sunday roast is a popular ritual in most homes in the UK, which might include either a Roast Lamb, Beef, Chicken and Potatoes, Yorkshire pudding, steamed vegetables and gravy. This recipe is a fool proof way of achieving the perfectly moist Chicken each time. In my experience of cooking and my upbringing of enjoying organically reared Chicken, I recommend you buy either a Corn fed , free range Chicken or better still an Organic Chicken. It makes a big difference to the taste and texture of the dish. Enjoy the video on my YouTube channel, Ndudu by Fafa, and the transcript below. Don't forget to subscribe, try the recipe, leave comments and share. Enjoy!

Ingredients

1.6kg of corn fed and free range Chicken or an Organic chicken. 

30g of finely chopped fresh Thyme

4 cloves of peeled and thinly sliced Garlic

1 tsp of Ancho Chillies. 

20 ml of Olive oil

500ml of Chicken stock

1 Jalapenos chilli

2 large Onions

20g of grated Ginger

10g of Greek basil or Basil (Optional)

Juice of 1 Lemon

Salt and Pepper to taste

Method

Place the sliced onions  (huddled together as a base for the Chicken) in a roasting tray and place the Chicken on top of the Onions.

Marinade

Add 15g of grated Ginger , half the chopped Thyme, Lemon juice , Ancho chillies, Olive oil and salt to a bowl . Mix everything together and set aside. 

Stuffing the Chicken

Insert the Garlic slices, the remaining Thyme, Ginger, Basil and Jalapenos chilli

into the cavity of the Chicken. 

Pour the marinade over the Chicken and rub it all over the Chicken until its completely covered. 

Cover the Chicken with a cling film and refrigerate it for a minimum of an hour. 

To cook

Preheat your oven to 200*c

Remove the Chicken from the fridge and bring to room temperature , which can take up to 20 minutes. 

Remove the cling film and discard. Add the Chicken stock and cover the Chicken with foil ensuring every opening is sealed. Place the Chicken in the middle of your oven and bake for an hour and 20 minutes. 

Tip 

Check the Chicken after 45 minutes and scoop some of the juices over the Chicken. 

Remove the Chicken from the oven after an hour and 20 minutes and leave it to rest for about 5-7 minutes. 

Carve your Chicken and enjoy with roast Potatoes, Salad, Vegetables, Jollof rice etc. 

Watch how to cook the perfect Jollof rice to accompany your Chicken. 

The perfect party Jollof Rice

All photos, Videos and recipes are by the owner of this blog.

Roast tarragon Chicken

Ingredients

Serves 4

2 chicken breast

2 chicken thighs

1 tablespoon of chopped Tarragon

1 large finely cut shallots

3 grated cloves of garlic

2 diced green chillies 

1 teaspoon of lemon or lime juice

1 tablespoon of olive oil

200ml of Chicken stock

Salt and pepper to taste

METHOD:

In a bowl mix the Tarragon, shallots, garlic, olive oil, lemon juice and chillies together.

Add the chicken to the marinade

Rub the marinade into the chicken and leave overnight or for a minimum of 4 hrs in the fridge. 

Pre-heat your oven to 180*c 

 Pour the chicken and marinade into a roasting dish. 

Cover with foil and place in the oven roast for 15 minutes and then add the stock. Cook for a further 15-20 minutes.

Remove the chicken  from the oven and leave to rest for about 10 minutes before serving.

Drain the sauce through a sieve into a saucepan. 

Serve the chicken and add the sauce. 

Best served with  

ROAST POTATOES IN COCONUT OIL  

GRIDDLED AUBERGINE AND COURGETTES