Roast chicken with lemon and bay leaves
By: Matt Tebbutt From: Gary Rhodes' Local Food Heroes
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Roast chicken with lemon and bay leaves
- Prep time:
- 25 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 4-6
Matt Tebbutt serves bruschetta rubbed with roasted garlic and preserved lemon and topped with slices of lush, roasted chicken
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Ingredients
- 1 large free-range chicken (about 1.5 kg), rinsed in cold water
- 1 whole Preserved lemons
- 1 bunch Basil
- 1 handful Bay leaves
- extra virgin Olive oil
- 2 cloves Garlic, halved
- 2 slices grilled bruschetta, per person, to serve
Method
1. Preheat the oven to 200C/gas 6. Stuff the cavity of the bird with the whole preserved lemon, basil and the bay leaves. Season inside and out with salt and pepper, to taste, rub with olive oil and put in a roasting tin.2. Roast in the preheated oven with the garlic scattered around the bird for at least an hour, basting regularly (that is pouring the cooking juice or marinade regularly over the meat as it cooks). Check after an hour and allow longer depending on the size of the bird, but generally no longer than another 20 minutes. To check if the chicken is cooked, insert a skewer into the flesh at the thickest part of the chicken - if the juices that run out are transparent, it is done, and if the juices are pink, the bird needs longer.
3. When the chicken is cooked allow to rest in a warm place. Leave for at least 15 minutes. Keep the oven on.
4. When ready to serve, remove the lemon from the cavity of the chicken and rub the roasted garlic on to the grilled toasts. Chop up some of the preserved lemon and scatter over the garlic toast. Place the bruschetta on a roasting tin and then transfer to the oven to heat through.
5. Slice the chicken and serve it over the garlic bruschetta with the juices from the roasting tin. Serve at once.
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Latest Comment
Absolutely delicious. Because bay is so strong I only used 4 fresh leaves but it still gave the chicken a superb flavour... the preserved lemon makes the juices especially tasty. I left out the basil as I didn't think it would be necessary, and it was still really flavoursome.