Classic Roast Chicken

When you think of the perfect roast chicken, you’re probably reminded of flavours like rosemary, lemon & garlic. For me at least, those are the perfect classic flavours for chicken… You can never go wrong – trust me.
So here it is – classic roast chicken with rosemary, garlic & lemon:

You will need:
1 large whole chicken
2 cloves of garlic, roughly chopped
1 small sprig of rosemary
Course sea salt
1 lemon
Olive oil

Halve the lemon and use the juice of one half for the ‘marinade’. Place the other half of the lemon inside the chicken.
In a mortar and pestle, combine the garlic, rosemary and salt – grind to a smoothish paste and add olive oil & lemon juice.
Rub the chicken with this and give it a sprinkle of ground black pepper. Let it sit for a while before cooking.

Roast the chicken in an oven dish, in a pre-heated oven of 180C for about an hour or until the chicken is cooked.
I always turn the chicken over, halfway through, just to ensure it gets a nice golden colour all-over. {Like an even tan!}

Once the chicken is cooked {juices should run clear}, let it ‘rest’ for a bit before carving.

Enjoy with any scrumptious salad or a few yummy roasted sweet potatoes. X

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Rosemary & Yoghurt Roast Chicken

Roast chicken

This heat is making me super lazy! So here’s another easy & super tasty recipe:

Rosemary & yoghurt roast chicken

a cup of plain yoghurt (you can use low-fat / Bulgarian or Greek)

sprig of fresh rosemary, chopped

2 cloves of garlic, finely chopped

pinch of salt

pinch of freshly ground black pepper

2 tbs lemon juice

half a cup of sauvignon blanc

3 tbs olive oil

Mix all ingredients and marinade one whole chicken (with skin is best!) for about an hour.

Roast in the oven or your grill for an hour and 45mins at a low heat of 150C. The low heat makes the chicken more succulent and if you’re using a grill (like a Big Green Egg or Weber), it imparts a delicious smokey flavour to the chicken. I used a small dutch oven to roast chicken in – for an hour and 20mins and the last half hour I placed chicken directly onto the grill to brown and get crispy.

Delicious – we just kept it simple and had a tomato, basil & feta cheese salad with the chicken.

Enjoy! X

Thursday – Asian-style venison with butternut squash

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I don’t know how much venison they eat in Asia, but nevertheless, this is my Asian-inspired venison with butternut squash:

500g stewing meat (I used venison)

2 tbs soy sauce

1 tsp fish sauce

2 cloves of garlic

1 thumb-sized piece of fresh ginger, roughly chopped

2 red chillies, sliced open length-wise

peppadew spice (one my faves!)

1 cup of chicken stock

1 tbs honey

Place all these ingredients in your slow-cooker (so easy!) and cook on high for 3 hours. After 3 hours, remove meat from cooker and chop into pieces and remove bones. Return to cooker and add another splash of soy sauce, a dash more water and 3 tbs of sweet chili sauce. (Venison loves something sweet!)

Cook for another hour and serve with roasted butternut squash.

Enjoy! X