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

20140313-182810.jpg

20140313-182827.jpg

20140313-183300.jpg

20140313-183321.jpg

On the menu this week

Like I’ve mentioned, I love lists and ‘listy’ things – so it shouldn’t come as a surprise that I like to do a menu for each week, and then I shop accordingly.

Here’s this week’s dinner menu: (I will post a photo and recipe for each day)

Monday

Spicy chicken livers with sweet potato mash and a raisin relish

Tuesday

Game mince pockets wrapped in bacon, served with a salad

Wednesday

Angelfish salad and a berry panacotta for dessert

Thursday

Thai-style salad

Friday

Roast chicken with roast veg

Saturday

Slow-roasted leg of wild boar with roasted beets and a caprese salad – along with some scrummy cake for dessert

We have a get-together with all our neighbours on Sunday, yay!

*I use mostly game meat or venison – whatever you’d like to call it – in my cooking, I apart from chicken or pork, which I just get from the local supermarket.  (However, the wild boar is wild game.)

One of Eben’s best friends goes hunting every season and he supplied us with our venison.  Now, the reason for us going the ‘wild’ route, is health (we’re trying to eat as paleo as possible – and how much more paleo can you get than hunting for your own meat?!) and also cost (it works out to almost half the price of what you pay for hormone-injected beef in the supermarket! Plus it tastes way better!)

Watch out for these recipes this week, along with a snappy…

x