A relaunch isn’t a relaunch without some fanfare. So to celebrate a new chapter here at #LittleLaurensAdvenutres I’m going to be pulling out all the stops – new and old show stopping recipes that you really should eat. And to boot most of these are hip pocket friendly! Cue my easy roast chicken dinner!
A roast chicken isn’t the most fashionable, cutting edge dinner you could think of sure, but nothing, and I mean nothing, gets more comments than my roast chicken. It seems to be the one homely thing that people forget for years until one day they find themselves in need of a showstopping casual dinner for 4 or more people.
Now not to sound like a showoff but I’ve pretty much always known how to make roast chicken. It was a staple in our house and my Mum would sometimes (rarely) ask for a helping hand. So as a wee lass of 10 I knew the staples to a delish chicken were olive oil, pepper and lots of salt.
I’d like to share with you my favourite roast:
Lebanese Roast Chicken
What makes the chicken Lebanese you ask? Well I’ll tell you – stuffing it with riz and snuberd, clearly I don’t speak Arabic but if you pronounce it phonetically that comes pretty close, it also translates to rice and pine nuts. Now, I know pine nuts are a bit of a splurge but you don’t need many to make an impact with this chicken. The result is succulent chicken with a crunchy stuffing perfect to impress anyone!
1 whole chicken with innards and excess fat removed
1 cup of rice
¼ cup of pine nuts
50 g of butter
2 tbs salt
1 tsp cracked pepper
3 tbs olive oil
Let’s do this:
- melt butter in a hot pan with the pine nuts roasting them slowly
- once the pine nuts start to smell delicious and brown a little add the cup of rice in dry and mix
- Add 1 and a half cups of water and cook by absorption method
- Meanwhile, prep the chicken
- Once rice is cooked place chicken in roasting tray and stuff the cavity with the rice. For extra crunch you can carefully separate the skin from the breast and add some stuffing in there.
- If there is excess stuffing reserve as you can add it to the pan once after the first 20 minutes of cooking.
- Rub salt, pepper and olive oil all over the skin of the chicken and place in a pre-heated 220 degree over for 20 minutes.
- After 20 minutes chuck extra stuffing in the pan and turn the oven down to 180. Cook for an additional 30minutes per kilo i.e. if the chicken is 1 kilo could for another on 220 for 20 minutes and 180 for 30 (if you aren’t using stuffing reduce to 20 minutes per kilo)
This chicken is held near and dear to my heart, it’s an excellent showstopper but equally great on a weekday as the left overs can make delicious sandwiches! If you find the stuffing beyond you another weekday alternative is to stuff the cavity with a lemon or onion and add some potatoes to the base of the pan.
This chicken will set you back approximately $14.68 (as at 01.05.2017) and will serve four as a meal with salad and some roast vegetables.