| Here' a great Mediterranean Roast Chicken recipe that | | | | 3. Now - season the chicken inside with salt and black |
| you can easily master at home. After a lot of trial and | | | | pepper. |
| error we've finally managed to achieve a tender - | | | | 4. Stuff the cavity with your garlic, herbs lemon |
| succulent bird with crispy delicious skin. The secret is in | | | | quarters (squeezing the juice inside the cavity first) and |
| the boiling water. But, read on, all will be revealed | | | | chillies. |
| below. We stuff the Chicken with mountain rosemary | | | | 5. Then close up the skin using a wooden skewer or a |
| and thyme - juicy lemons, garlic and chillies, seal it up | | | | cocktail stick. |
| and then, before we roast it, plunge it into a large pan | | | | 6. Now the exciting bit - plunge the bird into the boiling |
| of boiling water for five minutes. After that we let it | | | | water - for five minutes - turning it over and over. |
| dry for half an hour before painting it with olive oil and | | | | 7. Let it dry - either by hanging from a hook or placing |
| seasoning with salt and black pepper. Then we roast it | | | | on some absorbent kitchen paper for 30 minutes |
| and the result is: just about the best thing you ever | | | | 8. Meanwhile bring your potatoes to the boil and parboil |
| tasted. | | | | for five minutes. Remove from the heat - drain and |
| Ingredients | | | | leave them covered in their pan. |
| - 1 Whole Chicken of about 3lbs. | | | | 9. Paint your bird with olive oil - season with salt and |
| - 1 Lemon cut in four lengthways | | | | black pepper and place it in the oven on a large |
| - 2 large air-dried chillies (or any chillies will do). | | | | roasting tin at 350f/175c for thirty minutes. |
| - 6 Cloves of garlic (skin on and bashed). | | | | 10. Toss your potatoes in olive oil and add them and |
| - 1 Each - large sprig of rosemary and thyme | | | | the carrots to the roasting tin. |
| - 10 Medium potatoes. | | | | 11. Cook for a further 30 minutes -turning the |
| - 8 Medium carrots. | | | | vegetables once. |
| - Salt, black pepper, water and olive oil. | | | | 12. Add a little water if necessary and cook for a |
| Method | | | | further 15 minutes. |
| | | | 13. Remove from the oven and arrange the chicken |
| 1. Right - first peel the potatoes, scrape the carrots and | | | | and vegetables on a serving dish. |
| leave to one side. | | | | 14. Make the gravy by de-glazing the roasting tin with |
| 2. Put a large pan on the heat (big enough to take the | | | | some water and thickening with a little slaked corn |
| whole chicken). | | | | starch (Cornflour). |