Tag Archives: Chicken

Recipe: The Tastiest Roast Chicken

The Tastiest Roast Chicken
The Tastiest Roast Chicken

Ingredients;

1 whole chicken, best quality you can afford
30g butter, softened
Mixed herbs, finely chopped (should give approx 1 handful when chopped)
1 lemon, zested and cut in half. Zest finely diced
Coppa di Parma (or Parma ham)
Root vegetables (carrots, parsnips, onions)
Potatoes


Heat your oven to 180 C.

This is a beautiful and simple one tray dinner. Start by preparing your chicken – check it has been thoroughly cleaned out internally, trim away any excess fatty skin from the openings. Begin to delicately tease the skin away from the flesh of the breast area, creating a pocket under the skin.

Mix your chopped herbs, lemon zest and some salt & pepper with softened butter. Rub this into the chicken flesh inside the pocket you created by lifting the skin. Also rub it all over the outside of the chicken, covering all of the skin. Next, take your pieces of coppa di parma and place in the skin pocket of the chicken. Place one half of the lemon in the cavity of your chicken, this will help to keep your chicken moist.

Chicken should be roasted for 20 mins per lb plus 20 mins. Your vegetables and potatoes will take about 1 hour to cook, so place the chicken in a large roasting tin and place it in the oven. Now, begin to prepare your vegetables and add them to the roasting tin when there’s one hour of cooking time left.

Peel your vegetables as needed and cut into similar sized chunks. Toss them in a little olive oil (add a little dried herbs if you like) before adding to the roasting tin.

Ensure that the juices of the chicken are running clear, by cutting into the bird with a sharp knife, and then rest for 10 minutes before carving.

Recipe: Pesto Chicken Caesar Salad

Pesto Chicken Caesar Salad
Pesto Chicken Caesar Salad

Ingredients;

2 chicken breasts
1 tablespoon pesto
Romaine lettuce leaves
Parmesan shavings
Croutons
Caesar salad dressing

Line

Chop chicken breasts into decent-size chunks. Stir in pesto until chicken is completely coated.

Shallow fry chicken in a hot pan until cooked through.

Roughly tear up romaine leaves and plate. Sprinkle over croutons, chicken and parmesan shavings. Drizzle with Caesar Salad Dressing to taste.

Recipe: Just Peachy Chicken

Just Peachy Chicken with Mashed Potato and buttered corn
Just Peachy Chicken with Mashed Potato and buttered corn

Ingredients;

2 Chicken Breasts
1 Teaspoon of Lemon pepper
half a teaspoon of Salt
1 400g Can of Peaches
1 tablespoon of Lemon juice
1 Tablespoon of Soy sauce

Serves 2

Line

Peaches are always in plentiful supply in the southern US states so it’s no surprise that they’re in a lot of Soul Food recipes. This is a great tasting and easy to make dish. I love the way the Pepper on the chicken bounces off the peaches, it’s like a party on your taste buds :)

Oh and if you can’t find lemon pepper in the spices section of your super market it’s not that difficult to make from scratch. You can find instructions here.

Heat your oven to 180 C. Rinse the chicken breasts and pat them dry with some kitchen roll. Place them in a baking dish.

In a small bowl, combine the lemon pepper and salt. Sprinkle both sides of the chicken with the lemon pepper mixture and let stand for at least 20 minutes or, even better, overnight in the fridge.

Drain the syrup from the peaches into a small bowl. Stir the lemon juice and soy sauce into the syrup and pour it over the chicken pieces.

Pop it in the oven for about 15 minutes and turn the chicken about half way through. Then add the peach slices and cook for another 10 -15 minutes or until the chicken is done.

This is great served with some Mashed Potatoes and a lightly buttered corn on the cob. Oh and I almost forgot here’s a great track to play in the background while cooking this recipe…

Cooking for one – Part II

Possibly the two most important skills when cooking for one are imagination and division.

Let’s look at the second of those first, division. It’s a fairly basic skill and this will allow you to take a recipe meant to serve 4 and allow you to cook a single portion of it. Of course it can help if you have a handy way to convert measurements.

Thankfully Google does this and it’s really easy to use. Say you see a recipe that serves 4 and calls for 1 cup of wine. You could try to measure a quarter cup or you could go to google.ie and type “convert 1 cup to ml” hit search and here’s the result, now you continue dividing :)This doesn’t just work for cups either, you can convert almost any measurement just type “Convert xxx to yyy” and google does the rest, very handy.

It’s not always that simple of course and this is where imagination comes in, how could you roast a quarter of a chicken, for instance. In this case I can think of two options.

  1. Use a piece or two of cut chicken, say a chicken breast on the bone, or a few wings and a leg (you get the idea)
  2. Cook a whole small chicken and use the leftovers for sandwiches or salads or even an omelette.

And I’m only using the roast chicken as an example here, of course I’m not suggesting that you live on chicken, but it is a great example for imagination. When you roast a piece of chicken (or roast anything) you can rest it on some veg (peppers, carrot, parsnip and onion spring to mind) and you have your roast veg along with the chicken.

So cooking for one doesn’t have to be all about things you can make in advance and freeze in portions :)

Recipe: Bacon Pineapple & cheese chicken roll

Bacon Pineapple & cheese chicken roll
Bacon Pineapple & cheese chicken roll

Ingredients;

2 chicken breasts, any skin, fat, tough bits trimmed off
small tin pineapple rings
vintage cheddar, 4 slices about 1/2 cm thick
packet of pancetta strips or streaky bacon

Serves 2

Line

Heat the oven to 180° C. Line a small baking tin with foil.

Place 3-4 pancetta strips (or bacon slices) down in the tin. Lay your chicken breast across the middle of these. Top with 2 rings of pineapple and 2 of the cheese slices.

Wrap the pancetta ends over the pineapple and cheese, sealing in the chicken breast parcel. Repeat with the second breast.

Cook for 25-30 mins in the oven, until juices from the chicken run clear when a knife is pressed into it.

I’d suggest serving with mashed potato and a side of vegetables.