A simple and delicious roast chicken dish from ” The Weekend Cook” by Angela Hartnett.
Ingredients
- 1 whole chicken skin-on, cut into 8 pieces
- olive oil
- 25 g salted butter
- 3 carrots peeled and cut into large chunks
- 2 onions peeled and quartered
- 3 celery sticks cut into large chunks
- 1 bulb of garlic smashed
- a few rosemary sprigs
- 1 lemon quartered
- leaves a handful of flat-leaf parsley and stems chopped
- sea salt and freshly ground black pepper
- 3 celery sticks cut into large chunks
- 1 bulb of garlic smashed
- a few rosemary sprigs
- 1 lemon quartered
- leaves a handful of flat-leaf parsley and stems chopped
- sea salt and freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas 6.
- Season the chicken pieces all over with salt and pepper then set aside.
- Heat a touch of oil and the butter in a large pan over a medium heat. When the butter starts to bubble, add the chicken skin-side downwards and sear for 10 minutes, until golden brown and crispy. Remove the chicken from the pan and set aside.
- Pour a good dash of olive oil into a large roasting dish. Add all the vegetables, including the smashed garlic bulb, season with salt and pepper, and add the rosemary sprigs and lemon quarters. Place the chicken on top.
- Roast for 50 minutes, until the chicken and vegetables are cooked through, then allow to rest for 10 minutes and finish with the chopped parsley.
- To serve, take the roasting dish to the table and allow everyone to help themselves.
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