Tonight was roast chicken. While a Sunday roast seems like a terrible cliche, it's not actually something I do often, so it's a treat. I decided tonight that I was going to try a minimalist approach. So many recipes include trussing, marinades, stuffing, seasonings and basting - too much work! Tonight's recipe was very basic, but it was the best chicken I've cooked in a very long time.
Plain Roast Chicken
fresh ground pepper
1 small head of garlic
Preheat the oven to 180degC. Rinse the chicken inside and out, and pat dry with paper towel (especially the skin). Place the chicken breast-side up on a roasting rack and drizzle with olive oil. Rub in well to coat the skin. Sprinkle liberally with salt, pepper and dried sage. Cut the whole head of garlic in half crossways (so you cut all of the cloves in half) and place all of the garlic in the cavity (skin and all). Pour some water into the base of the roasting pan - enough to cover the base to a depth of approximately 1cm.
My 1.8kg chicken took 2 hours to cook, and I rested it for 15 minutes (I was too hungry to wait longer!). It was meltingly tender with super crisp skin, and we ate it with a medley of vegetable sides: coleslaw, steamed green beans with sesame dressing* and sweet corn on the cob.
|Sticky Black Yumminess
* I found a use for the black sesame tahini with agave syrup that has been hiding in my fridge. By adding some soy sauce and rice vinegar, I made a very sticky, scarily black but delicious sesame dressing for beans. It will taste very good tossed through hot soba noodles. I was stumped for a while because although it's a sweet paste, it's very strong.