Mediterranean RoastChicken

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A Poultry Dish which serves 4

Submitted by Sharryn

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About This Dish

Here's our top Mediterranean Roast Chicken Recipe. We've finally managed to achieve a tender - succulent bird with crispy delicious skin.

The secret is in the boiling water. But, read on, all will be revealed below.

We stuff the Chicken with mountain rosemary and thyme - juicy lemons, garlic and chillis, and then, before we roast it, plunge it into a large pan of boiling water for five minutes.

After that we let it dry for half an hour before painting it with olive oil and seasoning with salt and black pepper.

Then we roast it and the result is - just about the Best thing you ever

What You'll Need

• 1 Whole Chicken of about 3lbs
• 1 Lemon cut in four lengthways
• 2 large air-dried chillis (or any chillis will do)
• 6 Cloves of garlic (skin on and bashed)
• 1 Each - large sprig of rosemary and thyme
• 10 Medium potatoes
• 8 Medium carrots
• Salt black pepper water and olive oil

How To Make It

1. Right - first peel the potatoes, scrape the carrots and leave to one side.

2. Put a large pan on the heat (big enough to take the whole chicken).

3. Now - season the chicken inside with salt and black pepper.

4. Stuff the cavity with your garlic, herbs lemon quarters (squeezing them inside the cavity first) and chillis.

5. Then close up the skin using a wooden skewer or a cocktail stick.

6. Now the exciting bit - plunge the bird into the boiling water - for five minutes - turning it over and over.

7. Let it dry - either by hanging from a hook or placing on some absorbent kitchen paper for 30 minutes

8. Meanwhile bring your potatoes to the boil and parpoil for five minutes. Remove from the heat - drain and leave them covered in their pan.

9. Paint your bird with olive oil - season with salt and black pepper and place it in the oven on a large roasting tin at 350ºf/175ºc for thirty minutes.

10. Toss your potatoes in olive oil and add them and the carrots to the roasting tin.

11. Cook for a further 30 minutes - turning the vegetables once.

12. Add a little water if necessary and cook for a further 15 minutes.

13. Remove from the oven and arrange the chicken and vegetables on a serving dish.

14. Make the gravy by deglazing the roasting tin with some water and thickening with a little slaked corn starch (Cornflour).