Search
The Cook Book

Really easy roast chicken

Home » Written Recipes » Recipes » English Recipes » Really easy roast chicken
chicken 6

Ingredients

Ingredients
1 whole chicken, about 1½ kg
1 lemon, halved
2 garlic cloves
thyme or rosemary sprig, if you have it
50g soft butter
800g very small salad potatoes, such as Charlotte, halved if you can only find large ones
350g small Chantenay carrots, or 3-4 regular carrots. cut into chunks
1 tbsp olive oil
300ml chicken stock
1 tbsp low-salt soy sauce
Tip
What kids learn from making Really easy roast chicken

Roasting: At its most basic, roasting is nothing more than putting something in the oven to cook. Seeing the process happen from start to finish gives a child a greater understanding of how so many family meals end up cooked and on the table. Using the oven: As there is no direct flame, using the oven is the first way kids will progress to cook alone. It’s good for them to know how it works and how hot it can get – if your oven has a clear glass door, then they can even watch things as they cook.

Direction

KIDS: The writing in bold is for you. ADULTS: The rest is for you. Cut the string off the chicken. Heat oven to 220C/200C fan/gas 7. Get your child to use a pair of scissors to cut the elastic or string holding the chicken together. Stuff the chicken. Stuff the lemon halves in the cavity of the chicken with the garlic and herb sprig (if using). Time to get your hands mucky. Sit the chicken in a large roasting tin and use your hands to smear the butter all over it. Easy-peasy vegetables. Tip the carrots and potatoes into a large bowl, drizzle over the oil and toss everything together with your hands. Scatter the vegetables around the chicken. Scatter the vegetables in an even layer around the chicken, then season everything. Put the chicken in the oven and roast for 30 mins. Remove from the oven and give the vegetables a stir, reduce the heat to 200C/180C fan/gas 6, then return to the oven for 50 mins more. Test if the chicken is cooked. Remove the chicken from the oven. Using a cloth, pull the leg – if it easily comes away from the body, there is no sign of pink and the juices run clear, the chicken is cooked. If you have a digital cooking thermometer, it should read above 70C. Take the chicken out of the tin. Make a lemony sauce. Scoop the vegetables into a serving dish. Using a spoon or a pair of tongs, remove the garlic, lemon and herbs from the chicken and put them in the roasting tin. Squash them down well with a potato masher to release all the juice from the lemons. Strain the sauce. Pour in the chicken stock and soy sauce and give it all a good stir. Get the child to hold a sieve over a jug while you lift up the pan and strain the juices into the jug. If you want it piping hot, reheat in a pan or in the microwave.

You May Like

Martin Glendining | Nassau – Bahamas

Discover the beauty and charm of Nassau, Bahamas with Martin Glendining as your trusted local guide. From pristine beaches and vibrant coral reefs to rich cultural heritage and thrilling water sports, Martin will show you the best of this tropical paradise. Get insider tips on the top attractions, indulge in delicious local cuisine, and experience the warmth of Bahamian hospitality. Book your unforgettable Nassau adventure with Martin Glendining today and create memories that will last a lifetime.

Healthy food

10 Healthy Foods for Kids in Pakistan that Children will love Eating

The mother completely becomes a maniac that has to deal with all the tantrums of her children and one of the biggest nightmare is to make sure that the children have the nutritious and healthy yet delicious and attractive food. Following are 10 healthy foods for kids in Pakistan that you can incorporate in to fancy dishes that your kids can simply not resist and are equally healthy:

Latest Recipes

Top 10

Chefs Biography

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Zucchini Soup

Zucchini Soup

Serving Details Yield: 4 servings Preparation Time: 10 minutes Cooking

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Zucchini Soup

Zucchini Soup

Serving Details Yield: 4 servings Preparation Time: 10 minutes Cooking

waffle 1

Waffles

Heat the waffle maker according to manufacturer’s instructions. Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon.

Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer’s instructions. Repeat until all the batter has been used up, placing your finished waffles onto a baking tray as you go.

Once all the waffles are made, transfer to the oven for 5 mins to warm through and crisp. Serve with sweet or savoury toppings.

recipe image legacy id 107486 10

Slow-roast Persian lamb with pomegranate salad

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

tear share pasty

Tear & share pasty

First, make the pastry. Tip the flour into a large mixing bowl and add the lard and butter. Rub the ingredients together, then mix in 1 tsp salt. Make a well in the centre and stir in 175ml cold water. Knead just enough to bring the pastry together into a smooth ball, then wrap in cling film and let it rest in the fridge for 30 mins-1 hr. Can be done the night before.

Meanwhile, make the filling. Put all the ingredients in another bowl along with 1 tsp ground black pepper and 1 1 /2 tsp salt. Stir well to combine and distribute the seasoning evenly.

Heat oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Split the pastry in half and roll each piece into very large circles (approx 40cm diameter). Place one of the pastry circles on the tray.

Pile a generous handful of the filling into the centre of the pastry, then create seven slightly smaller mounds of filling, spaced evenly around the centre like petals – make sure they don’t touch. Brush a little water onto the pastry gaps around each petal and the centre, then carefully drape the other pastry circle over the top. Starting in the middle, gently press the pastry down to seal in the sections – imagine it’s a giant, flower-shaped ravioli.

Using a sharp knife, separate the petals by cutting triangular slivers out of the pastry leaving a 1-2cm pastry border around each petal. Reserve the pastry you cut away and roll out into two ropes. Twist them together and place around the edge of the centre of the flower.

Using your fingertips and starting at one edge of one of the petals, crimp the pastry. Do this all the way around each of the petals to create the classic Cornish pasty-style crimp.

Brush the whole pasty flower with beaten egg and put in the oven for 1 hr 15 mins-1 hr 20 mins or until it is golden brown and the pastry is cooked through underneath.

Allow to cool for about 5 mins, then serve on the baking parchment or carefully slide onto a serving platter. To eat, simply pull off or slice the individual pasties, then chop up the central pasty. Serve with salad leaves and a mustardy dressing, if you like.

Herby spatchcocked chicken with crisp chickpeas & wild garlic labneh

Chicken & cherry tomato lentils

Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins. Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

recipe image legacy id 350520 11

Big chicken & crouton salad

Remove the skin from the chicken and pull the meat off the bones in chunks. Tear the meat into smaller pieces. Toast the bread, then brush with olive oil. Roughly chop into chunky croutons. Put the lettuce into a large bowl and scatter over the chicken, celery, onions and cucumber in layers. The salad will hold like this for up to 2 hrs in the fridge. Mix the mayonnaise with the vinegar and season well. Stir in the chopped tarragon, then spoon over the salad. Toss well, scatter with the croutons and serve.

Most Popular Recipes