First I let the chicken sit on
the bench for an hour or so to come up towards room temperature. This makes a
whole lot of difference to your cooking time and keeping the chicken nice and
moist.
I prepared a mix of softened
butter, grated ginger, a teaspoon of garlic infused olive oil, a teaspoon of
mixed fresh herbs (chopped) and a squeeze of lemon juice. I also added salt, white pepper and a
teaspoon of turmeric powder.
I slid this mixture under the
skin on the breast of the chicken – as you can probably see from the pic, I
must have been a bit rough with it because the skin broke apart in the
oven. It didn't seem to affect the taste
though. I also rubbed a bit of the
butter mix over the outside of the chicken too.
I put a cut up lemon into the
cavity of the chicken.
I then popped the chicken onto a
rack in the roasting tray and put a small amount of wine and coconut water in
the bottom – say ¼ cup in all.
I roasted the chicken for one and
a half hours in a moderately hot oven.
This was simple and tasty.
This looks so delicious!
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