This succulent tray-baked chicken recipe is exceptional served with tender winter veges and enjoyed for a flavoursome weeknight family meal. It's also an economical way to enjoy a whole chook!
1.Pre-heat oven to 180oC. Line a large roasting tray with baking paper.
2.Combine the oil, rosemary and salt and mix well. Use half the flavoured oil to rub all over the chicken pieces. Arrange on the lined tray in a single layer. Cut the kumara and potatoes into bite-sized pieces, peel and cut the carrots and parsnip into medium sticks, chop the ends off the garlic bulb and peel and cut the onion into wedges. Brush the vegetables with the remaining oil and dot them around the chicken pieces. Roast for 40-45 minutes or until the chicken is golden and cooked through and vegetables tender.
3.Serve with instant roast chicken gravy or make a quick chicken sauce. Combine 1 cup chicken stock, 2 tablespoons soy sauce, 1 tablespoon tomato sauce and 2 teaspoons cornflour and simmer for 5 minutes until thickened and glossy. Season with salt and pepper and chopped parsley.
How to prepare a jointed chicken: Using a whole bird in cooking gives you the best of both worlds: firm white flesh and juicy dark meat. 1. Pull legs away from body until the joint pops out, then cut through the thigh joint. 2. Cut the legs in half at the drumstick joint (you will now have 2 thighs and two drums). 3. Remove both the wings at the joint. 4. Using the point of the knife, cut down each side of the breast bone as close to the rib cage as you can to separate the breast meat. 5. Cut the breast in half at the thickest point on a slight angle to give two even-sized portions. 6. Keep the carcass for stock/soup. – Per serve: Energy: 759kcal, 3179kj Protein: 70.7g Fat: 27.4g Saturated fat: 5.8g Cholesterol: 220mg Carbohydrate: 50.3g Fibre: 13.7g Sodium: 1457mg
Melanie Jenkins
