Roast Chicken

You may have noticed that I love the recipes Jamie Oliver … They are practical, well described and detailed! There are “refined”, but are perfect for casual dining with family and friends! It is exactly the case this Roast Chicken recipe I found in the book Chef No Mysteries … Roast Chicken reminds me of Sunday lunches at my grandmother’s house when I was a kid, but honestly, not usually on the menu here at home … I think it’s a medium dish forgotten in time … (although Alex Atala has given a “revival” in the traditional “roast chicken bakery” and transformed into plate “fashion” in his Dalva e Dito restaurant … ).


Revenue Jamie is very interesting because it leads herbs (parsley, chives, basil) to season the chicken, using the technique of passing the seasoning between the skin and meat and is stuffed with lemon, rosemary and bay!

1 jerk chicken (1.1 to 1.4 kg)
various chopped herbs (basil, parsley, chives)
extra virgin olive oil to taste
2 rosemary twigs
1 lemon
4 bay leaves
salt and pepper freshly ground to taste
more rosemary branches to decorate

Heat the oven at high temperature (230 degrees), placing the baking heat also (empty!). Take the kids (argh …), rinse the chicken and pat dry with paper towels. Pass salt throughout the interior.

Season all outside with more salt, pepper and olive oil.

Remove the oven pan (be careful, should be hot beeeemm!) And place the chicken with the breast side down. Leave 5 minutes and turn the pan (still with the chest down). Leave another 5 minutes. Turn the chicken, lower the chicken to 190 degrees and bake for 1 hour.

The chicken was golden brown, with crispy skin! I put in a whole dish decorated with rosemary! But it was more than the skinny chicken photo of Jamie Oliver book …


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