17 June, 2018
Roast Chicken Recipes
On this blog post, I will be sharing my favourite roast chicken recipes that are not only tasty and delicious, but all easy to make.
Roast Chicken Recipes
Mushroom And Onion Stuffed Roast Chicken
You Will Need:
1/2 onion finely diced
2 cloves of garlic crushed
1 punnet of button mushrooms
30 ml olive oil
30 ml lemon juice
30 ml fresh parsley chopped
15 ml cream cheese
1.4 kg whole chicken
Baby Potatoes
garlic and rosemary spice to taste
Oven cooking bag
Method:
Preheat the oven to 180 degrees Celsius.
Heat the olive oil in a pan and then saute the onion and garlic until soft.
Add the mushrooms and cook until soft. Remove from the heat and stir in the lemon juice, parsley and cream cheese.
Run your fingers between the skin and flesh of the chicken.
Spread the stuffing generously into the flesh of the chicken securing it with the skin so that none of it runs out.
Place the chicken into your oven bag with some baby potatoes. Sprinkle your seasoning mix inside then hold the bag closed and roll gently to spread the spices.
Place the roasting bag on a baking tray and knot loosely to seal.
Pierce the top of the bag 3 times with a knife and roast for an hour until cooked.
For a crispier skin, open the bag 15 minutes before the end of cooking.
Serve with roasted vegetables.
Bake In A Bag Chicken
You Will Need:
5 ml flavour enhancer
5 ml mixed spice
5 ml paprika
125 ml dried breadcrumbs
1/2 packet brown onion soup powder
1 whole chicken
Method:
Preheat the oven to 180 degrees Celsius.
Place all the ingredients, except the chicken, in a medium baking bag.
Shake well.
Put the chicken in the bag and shake well.
Place the bag in an ovenproof dish and fold the open end under the chicken.
Bake the chicken for an hour.
When finished baking, cut open the bag and remove it immediately.
Pour the sauce over the chicken.
Switch off the oven and return the chicken to the oven for a further five minutes.
German Roast Chicken
You Will Need:
1 whole chicken
salt and pepper to taste
1 tsp onion powder
1/2 cup of margarine divided
1 stalk of celery with the leaves removed
Method:
Preheat oven to 180 degrees Celcius.
Place chicken in a roasting pan, and season generously inside and out with onion powder, salt and pepper.
Place 3 tbsp of margarine in the chicken cavity.
Arrange dollops of the remaining margarine around the chicken.
Cut the celery stick into 3 or 4 pieces, and place into the chicken cavity.
Bake uncovered 1 hour and 15 minutes.
Remove from heat, and baste with melted margarine and drippings. Cover with aluminium foil, and allow to rest about 30 minutes before serving.
For more chicken recipes click here.