Roast Chicken stuffed with Lemon, Garlic and FennelTweet Follow @MyAchingHead
Roast chicken is one of the easiest yet mind blowing dishes you can make. Almost impossible to break and due to the limited number of variables, great to experiment with. The most important thing is the chicken. Grab a small free-range chicken, they are a bit smaller but much tastier than fattened battery chickens. There are basically 2 parts of roasting a chicken, the rub and the stuffing.
The trick with the rub is salt, salt is what crisps up the skin and gives it that unique texture, you then add other flavours to it to enhance the taste. Simple and effective.
Chicken Rub Recipe
- olive oil
- sea salt
- lemon juice
Using a mortar and pestle grind ample salt, a touch of pepper and paprika to taste down to a fine powder, add a splash of olive oil and lemon juice and beat with a fork. Ensure there is enough to cover rub into the whole chicken, and if more is needed add lemon juice and salt.
Rub this into the skin of the chicken and make sure there is none left over, the more the merrier. Make sure you do this in the roasting dish as the chicken should cook in the extra rub.
- lemon, halved then sliced
- fennel, diced roughly
- garlic, chopped roughly
Ensure that there isn’t too big chunks of anything and combine in a mixing bowl. Stuff the cavity with the stuffing.
Cook in fan-forced oven at 170 for 1 hour (more for a larger bird). Check after about 40 minutes and if the skin is a nice dark colour, cover with tin foil. After an hour poke a skewer into the breast and under the leg and ensure the fluid runs clear.
Depending on how much breadcrumbs was in your stuffing and how much rub you used after cooking the chicken there should be an extremely tasty, glutinous gravy in the bottom of the pan. Over a low heat, add water and, a touch of salt and a dob of butter and stir until it combines.