really good sunday roast chicken
Today, I think we can all agree, is Sunday. A day synonymous with relaxing, god and the Sunday roast. I am going to help you out with a recipe for a really good roast chicken, the relaxing and god things you’re going to need to sort out for yourself. I could say it’s the best roast chicken but my tastes will sometimes change more often than my underwear (yeah, like twice a week), so I will say this was a really good roast chicken that I wanted at the time besides, I’m sure there are at least a few celebrity chefs out there who have the copy right on claims “the best ever”… wait a minute…

When I made this chicken it was Thursday. I know that Thursday is not Sunday but my face wanted roast chicken. Plain and simple, my face really just wanted roast chicken.

I had spent 10 hours in the kitchen prepping for a party we were catering for, but I really needed to spend that little bit of extra time getting a roast chook on for dinner.

I’ve told you before, my face is a needy little bitch when it decides it wants something, and this occasion was no different.

I had a few bits and pieces floating around the kitchen, so I was pretty confident… or over confident… or just pretty happy with my own abilities, that I would be able to pull this one off. And no, that is not a lead in line because as you know, once I paint a picture for you, you cannot physically un-see it. It shall be with you forever and, quite frankly I have grown to like you and I don’t think that’s anything you deserve ☺.

Load the chicken up with the herby garlic lemony goodness

Load the chicken up with the herby garlic lemony goodness

Dana is not going to be happy with this photo. Not enough day light. Well Dana, there's not enough bloody day light in the day at the moment so this is all I got

Dana is not going to be happy with this photo. Not enough day light. Well Dana, there’s not enough bloody day light in the day at the moment so this is all I got


HERBY LEMONY GARLICY REALLY GOOD ROAST CHICKEN (Serves 4 or so)

1 chook, chicken, buk buk burguuuuk. Free range. We all use free range now right? Size 16 is good
5 cloves garlic, smashed roughly
¼ preserved lemon, flesh removed, chopped
1 handful each fresh thyme and tarragon
1 teaspoon coriander seed, crushed
Salt and pepper
1 tablespoon olive oil or pork fat

• Combine all ingredients except chicken in a bowl and rub them together a little
• Put the chicken into a baking dish
• Pour the herb mix over the chicken and rub them a little more. Massage it a little and get it into all the little nooks and crannies. Yes, even into the chooks bottom
• Roast at 180-200C for about an hour, basting with the pan juices a couple of times during the process
• Check the chicken is cooked by gently pulling the leg away from the body
• Rest chicken for 10-15 minutes
• Carve and eat it with the roasting juices salsa verde for a little something different. I’ll tell you all about salsa verde very soon my friends