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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Roast Chicken with Lemon, Garlic and Rosemary

 

This recipe comes from a Jamie Oliver DVD I have Oliver’s Twist 2, episode “Big Up the Veg”. Great DVD series with equally as wonderful recipes.

The hardest part of this recipe is deciding if you should do two chickens just so you will have lots of left overs. It requires no more work to do two except you need a large enough roasting pan. Also you will need to increase the marinade by about half again.
 

Roast Chicken with Lemon, Garlic and Rosemary
adapted from Jamie Oliver’s DVD “Oliver’s Twist 2”

 
one (or two) Free-range chickens
18 cloves of garlic, peeled and quartered
1 organic lemons, zested
1 tbsp coarse sea salt
6 stalks of fresh rosemary
3-4 tbsp olive oil
10 small-medium size potatoes
1 large parsnip
2-3 tbsp all-purpose flour, divided
2 cups organic chicken stock, divided
 

1. Pre-heat oven to 400 degrees F. Put a small pot of water on to boil and add the lemon.
2. In a mortar smash up the garlic, lemon zest and salt with the pestle.
3. Remove the leaves from 4 of the rosemary stalks and smash up in the mortar.
4. Add the olive oil, 1 tbsp at a time until you have a nice loose paste, a little more olive oil is better then too little.
5. You can freshly ground pepper at this point but I don’t as my son Dylan doesn’t really like pepper right now.
6. Rub the garlic mixture all over and in the chicken.
7. Dip the last 2 rosemary stalks in the boiling water and place them in the chickens cavity.
8. Carefully remove the lemon, stab one end with a pairing knife 5 or 6 times and place the cut end into the chicken with the rosemary.
9. Place the chicken in the roasting pan, breast side down and roast uncovered for 45 minutes.
10. Peel and quarter the potatoes and place in a large pot of salted water.
11. Peel and cut the parsnip into pieces about half the size of the potatoes .
12. Boil the potatoes for about 10 minutes and add the parsnips and continue to boil for 5 –6 minutes, until a fork can just pierce them.
13. Drain the potatoes in a colander and cover the colander with a lid to allow them to steam for a few minutes.
14. Remove the chicken from the roast pan, add the potatoes and parsnips and any remaining garlic mixture and toss to coat.
15. Push the potatoes and parsnips to the sides and add the chicken back in and roast another 45 minutes, uncovered.
16. Check the thigh(cut in) or use a meat thermometer to see if the chicken is done.
17. Remove the chicken and let rest. Remove the potatoes and parsnips and keep warm.
18. Place the roasting pan on the stove top OR scrape everything out of the roasting pan into a large sauce pan, on medium heat.
19. Whisk the sauce pan, adding flour, one tablespoon at a time until you have a roux. cook for a minute or two.
20. Start adding the stock 1/2 cup at a time, whisking constantly until you have the desire thickness to your gravy, set aside.
21. Carve your chicken, serve with a green veggie (like Kale or Savoy cabbage), potatoes, parsnips and gravy.
22. Prepare to be amazed!

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