Roast Chicken with thyme, rosemary, onion and garlic
Last nights dinner was a lovely, juicy and tender roast chicken with a side of fresh pasta and bell pepper and tomato sauce. Sillas cooked the pasta and sauce and my job was cooking the chicken.
We had some rosemary and thyme left from the other day, so I decided to stuff the chicken with them as well as onion and garlic. It might have been the best chicken I have cooked yet, it was so tender and full of flavor. And quite easy to make too. Wonderful!
1 whole fresh chicken
White wine vinegar
6 or 7 garlic cloves
Salt and pepper
Set the oven to 200 degrees C.
Peel your onions and garlic. Cut the onions into quarters.
Stuff the chicken with 3 or 4 garlic cloves and 1 and half onion, sprigs of thyme and rosemary and season generously with salt and pepper.
Rub the chicken in olive oil and season with salt and pepper. I used plenty of salt to really get the skin crispy.
Now truss the chicken. I found a great video on Youtube that helped guide me through the process. If your having problems check it out here.
I have a wonderful roasting pan with a rack, which I used for the chicken. I placed the chicken on the rack and in the pan, I added about 2 dl of chicken stock as well as half a dl. of white wine vinegar. I also threw in some Thyme, Rosemary, the rest of the onion and garlic.
Roast the chicken for about 50 minutes at 200 degrees and turn the heat up to 220 and roast for another 10 minutes or so.
And there you go, a wonderful, tender and juicy chicken full of flavor.