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Sunday, March 2, 2008

Sunday roast chicken

One of our all time fave dinner and my fave to prepare. I named it sunday roast chicken because I usually make this when the boys are home and we all can share a nice dinner without turning my kitchen upsidedown in preparation. It's simple, it's easy and it's yummy. Just rub the chicken with the salt rub and leave it in the fridge for at least an hour or overnight. This chicken is so tasty I don't need to make a gravy unless it's mash potato on the side. This time I made corn muffins ala kenny rogers to go with it. I'm going to post the recipe for that in my next blog.

I just pop the chicken in the oven and do something else. Microwave a bowl of frozen peas, corn and carrots and dinner's ready.

You can also use the salt rub for the grilled chicken breast to be used in the chicken pesto pasta recipe

sunday roast chicken

salt rub:
1 1/2 tablespoon salt
2 tsp paprika
1 tsp rosemary
1 tsp
grated rind of 2 lemon, juice reserved
2 cloves of garlic crushed
2 tbsp olive oil

Clean a 1.5 k chicken excess fat removed. Dry with a paper towel. Pour the lemon juice and rub inside out. Mix all the ingredients for the salt rub and massage it to the chicken including the cavity. Stuff the cavity with the lemons that's been juiced. Leave in the fridge for at least 1 hour or up to overnight to let the flavours develop. The longer you marinade it the better. Just don't go overboard. There's always the danger of salmonella poisoning when poultry is left too long in the fridge.
Preheat oven to 190 c or 180 for convection oven. Roast the chicken for 1.5 to 2 hours. Prick the thickest part of the thigh. The juice should be clear when cooked. If not return to the oven and cook for a further 15 mins before checking again.

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