Meal for one

I don’t normally roast a whole chicken as I will have leftovers. Usually, my father will buy the roast chicken and we always have it with rice and vegetables. I am trying to roast with lemon and lots of black pepper. Addition to it, rocket leaves, fried eggs and must have Sriracha chili sauce.

Google: “Rocket, also known as arugula or rucola, is a leafy green vegetable with a peppery, somewhat bitter taste. It belongs to the Brassica family, which includes other cruciferous vegetables like broccoli and kale. It’s health benefits like improved gut health, eye health, and heart health. Rocket is a good source of vitamin K, folate, beta-carotene (which converts to vitamin A), and vitamins C and E. Rocket can stimulate digestion and may help with symptoms like bloating and constipation. The high vitamin C content in rocket can help strengthen the immune system. Rocket contains antioxidants that may help protect against cell damage and the risk of chronic diseases.”

“Chicken eggs are a nutritious food source rich in protein, vitamins, minerals, and healthy fats. They are known for their high-quality protein, which includes all nine essential amino acids. Eggs are also a good source of choline, vitamin D, and omega-3 fatty acids. Eating eggs can help improve cholesterol levels and support brain health. The antioxidants lutein and zeaxanthin in eggs may protect against age-related macular degeneration. Eggs may also support heart health, reduce the risk of certain types of strokes, and provide a wide range of vitamins and minerals.”

This roast chicken recipe is really nothing simpler, more delicious, comforting than a beautifully browned flavourful roast bird for a cold night and keep leftovers for something else. Let’s cook!!!

Ingredients

1 whole chicken size 14
2 lemons
2 eggs
60 g butter, melted
rocket and spinach, bought
oil
salt
black pepper
Sriracha chili sauce

Method

Cut lemons in half and remove seeds. Pat the whole chicken dry with paper towels. It’s super important to get the chicken as dry as possible, which helps with browning. Place chicken on top of a rack in a baking tray.

With chicken breast facing up and legs pointing toward you, use a sharp knife or BBQ fork prick all over the whole chicken, the thighs and wings. This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on the other side. Turn back with breast facing up. Squeeze 1 1/2 lemon and rub the whole chicken, inside cavity, under wings, and thighs. Put in fridge for 30 minutes.  

Meantime, wash and dry rocket & spinach and set aside. Wash rice three times, discard the water, fill up fresh water and cook the rice in the rice cooker. Bring chicken to room temperature for about 30 minutes. After time up, rub a lot of salt and pepper all over the chicken and inside too.

Preheat your oven to 180°C. Don’t tear chicken skin; carefully, push spatula in between the meat and skin on the top of the chicken to create a pocket. Push all the way down as far as spatula will reach on both sides, then rub melted butter under the skin, massaging it along on the outside and in between wings, legs and at the back.

Prick the remaining half lemon and place it in the chicken cavity. Pour a little water into another pan to help create steam and prevent the breast from drying out. Pop chicken breast side up, with legs pointing in your direction, in a roasting tray, and roast until chicken is nicely browned and cooked through, checking for doneness after 40 minutes.

To check, carefully remove from oven, poke a knife into thickest tight, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy, pink colour, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear.

Let chicken rest in tray and cover loosely with foil for at least 15 minutes before cutting—this will help the juices in the meat to settle and will also get it down to a temperature that is cool enough to handle with your thin plastic gloves while chopping up to pieces. Don’t worry: It’s a big piece of chicken, so it will still be warm by the time you serve it. Transfer chicken to a plate. Cover loosely with tented foils. I place the cut up chicken back into the switched off oven with door closed; the oven is still hot.

Now, use a saucepan and heat it over medium high heat until a drop of water sizzles when it hits saucepan. Add 1 teaspoon of oil to the hot saucepan. Gently crack the egg one at a time into saucepan and then break the yolk. Cook until the egg is cooked through for 4-5 minutes. Fold the white egg, switch off hob leave eggs in for about 1 minute.

Spoon some rice onto a deep plate in the centre. Place rocket & spinach on left corner at the top, next three piece of the roast chicken pieces, and followed by two eggs on the bottom left side. Squeeze chili sauce over eggs, rocket & spinach and chicken pieces. Enjoy with a glass of white wine!!!

https://helenscchin.com/2022/05/17/roast-chicken-egg-rocket-and-spinach-with-rice/

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