nigella’s lemon roast chicken

0904_nigellalemonroastchicken

Lately I’ve been thinking that it was Nigella Lawson that turned cooking around for me. Suddenly anything seemed possible, especially with her no nonsense advice.

I’ve shared my versions of a lot of her recipes here, but one of my favourites is her simple take on roast chicken.

Surely, you say, you just shove the bird in the oven and take it out when it’s done? Well, yes, that’s pretty much it, but until I started doing it Nigella’s way the end result was often a bit hit and miss. The lemon stops the chicken from drying out and creates beautiful juices for making gravy or your own chicken stock.

So do it like this:

Ingredients:

1 chicken
2 lemons, cut into wedges
salt
1 tbspn olive oil

Stuff the lemon wedges into the chicken then rub the olive oil over the skin of the chicken and sprinkle with salt.

Turn your oven up full blast and put the bird in with timer set for 15 minutes. This makes the skin go beautifully brown and crispy. Then turn the oven down to 180 celcius (fan forced) and leave it for 20 minutes per 500g plus an extra 30 minutes.

Check it’s done by seperating the leg from the carcus – if the juices run pink then send it back for another 20 minutes.

You must make your own chicken stock with the left overs. It’s so simple and so worth the effort.

As you carve your chicken chuck all the skin and bits into a big stockpot and once the carcus is picked clean, throw that in too. Leave the lemon wedges out. Chop up a carrot, an onion, some celery, parsley or rosemary (or sage, thyme or all of them) and any other veges you need to get rid of into the pot and cover with water. Bring to the boil and simmer for a couple of hours, then turn the heat off and leave to cool. You can then skim off any fat from the surface, drain the liquid off the vege/chicken remians and either store it in the fridge for up to a week or freeze into cup sized portions.

We roast a chicken at least once a week because its so great to have your own stock (not least the smell of roasting chicken in your home).

Advertisements

About Louise

Melbourne based journalist/interactive producer who loves to cook .. and eat.
This entry was posted in recipes and tagged , , , , , , , . Bookmark the permalink.

4 Responses to nigella’s lemon roast chicken

  1. Orlita says:

    +1 on the stock. 🙂 A roast chicken goes a long way.

  2. trexni says:

    nice recipe looks delicious, great idea

  3. jeanne says:

    180 C = 350 F

  4. andyman says:

    carcus?

    it’s a chicken carcass.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s