It was pouring with rain all around This Little Pig’s house and the dark and stormy day screamed “POP A SLOW ROAST INTO THE OVEN LITTLE PIG!” So that is what This Little Pig did. A roast chicken is one of the most simple and delightfully easy meal to prepare and the joy it brings is immeasurable. This Little Pig is about to debunk the myth that cooking a roast must be a troublesome event and prove instead, how much pure happiness can be found in throwing everything into one tray and into the oven. Let the warmth and the delightful scents warm yourself and your heart this winter piglets. Oink.
Preparation Time: 10 Mins. Cooking Time: 1hr 50 Mins.
Feeds 6-8 Hungry Piglets
1 x Free Range Whole Chicken (1.5kg)
4 x Carrots
2 x Red Onions
6 x Royal Blue Potatoes
1 x Garlic Bulb (Australian Piglets)
1 x Lemon
1 x Sweet Potato
250g x Cherry Tomato Punnet
6 x Tbs Gravox
Ingredients For Seasoning & Marinating:
10 x Fresh Rosemary Sticks
½ x Bunch of Lemon Thyme
1 x Tsp Chilli Flakes
4 x Tbs Mixed Italian Herbs
1 x Tbs Paprika
Making The Perfect Roast Chicken:
- Take your chicken out of the fridge 30 mins before cooking him (this allows the chicken to cook evenly).
- Preheat the oven to 220 degrees.
- Pat dry your chicken with paper towels (this makes the chicken extra crispy).
- Mix 1 Tsp chilli flakes, 2 Tbs mixed Italian herbs, 1 Tbs paprika & 2 rosemary sticks' leaves together, then massage into your chicken with a good drizzle of olive oil, some sprigs of lemon thyme & a seasoning of salt and pepper. A little bit of crushed garlic rubbed all over doesn't go astray either.
- Prick your lemon with lots of cuts and then microwave for 40-60 seconds.
- Pop the lemon into the chicken cavity (yes it’s his bottom but don’t make it awkward) with a few sprigs of rosemary & cloves of garlic. Now let him marinate for a moment.
- Chop your carrots & sweet potato into roughly 4 cm x 4 cm chunks (don’t get out a ruler piglets, it’s just a guide). The key is to make all your veg the same size so it cooks at a similar pace. Pop your chopped up carrot & sweet potato into a large pan.
- Break apart your garlic cloves and throw into the pan with their skins still on.
- Quarter your onions, add to the pan and pour in your cherry tomatoes.
- Run your fingers along the stalks of two rosemary sticks to remove all the leaves & scatter over your veg, crack lots of pepper and a sprinkle of sea salt, drizzle with a good lug (in the words of This Little Pig’s friend, Jamie Oliver), of olive oil then give the pan a good shake.
- Nestle your chicken on top of the veg and place in your preheated oven, set the timer for 1:50 (but check him at about 1 hour in case you have a hot to trot oven).
- Quarter your potatoes and toss into a pan, drizzle over a hefty lug of olive oil, a generous scattering of sea salt, a good crack of pepper and about 3 stalks worth of rosemary leaves, shake the pan well and pop into the oven for the last 45 minutes of cooking, they should be golden, crispy and creamy in the middle.
- Now pop on your jim jams, a snuggly jumper and toodle off to bed for a little bit piglets. *Note This Little Pig is not liable if the house burns down because you slept through your alarm.
- When Mr. Chicken is crispy and golden and if you poke him the juice runs clear, pull him out of the oven and beam at him, he is ready.
- Pull off the wings for the gravy and then loosely cover the rest of him with foil – too tight and he’ll lose his crispiness – and set aside.
- Now you can make gravy from scratch, but This Little Pig is a lazy swine and prefers to use good ole Gravox. So.. set up a pan and place 6 heaped Tbs of Gravox in the pan, pour in a little water to make a smooth paste and continue to add water to it, keeping it on a medium heat so it is bubbling until there is around 2 cups of water added. Using either a whisk or a flat spatula, mix and grind the Gravox into the water to stop any lumps forming, add in your chicken wings to get the flavours really singing and any juices from the resting chicken plate. Once you have a lovely consistency (it will take a few minutes to get nice and thick) turn him off for the moment.
- Now cut up your chicken and pour any juices into the gravy pan.
Serve out your fabulous veg onto plates, top with glorious succulent chicken, then heat up your gravy until hot to trot. Add any last pan juices then pour over your roast chicken and veg. Serve and devour and beam at that wintery day whilst you stay oh so snuggly and warm. Oink.