Bought a whole chicken, cucumber, and garlic bread on sale. Today, no hassle in the kitchen. All that’s needed is to roast the whole chicken and garlic bread. I bought cherry tomatoes yesterday. If you are looking for a versatile, fuss-free focus while staying within your budget for comforting simple meals, or if you want your whole family to be surprised with a simple meal, then this meal will be surprisingly delightful.

Google: “Yes, roast chicken can be a healthy choice, especially when compared to fried chicken or other fatty meats. It’s a good source of protein and provides essential nutrients like vitamin B12 and iron. However, the way it’s prepared and what you eat it with can impact its healthfulness. Chicken is a lean protein source, meaning it’s relatively low in fat, especially when compared to red meat. It provides essential nutrients like protein, vitamin B12, iron, selenium, and zinc.”

This roast chicken recipe is really nothing simpler, more delicious, comforting than a beautifully browned roast bird for yourself, or surprise entertaining your family with fresh salads. Let’s roast!!!!

Ingredients

1 whole chicken size 16
2 lemon
1-2 cucumbers, wash
1-2 punnet cherry tomatoes
salt
pepper

Method

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

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, prick half the remaining lemon then stuff inside chicken. Put in fridge for 30 minutes.  

Preheat oven 220 degrees C. 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. Transfer to oven and roast until chicken is nicely browned and cooked through, checking for doneness after 45 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.

Meantime, reduce the oven temperature to 180 degrees C. Open the garlic bread packaging, removed the baking paper in between the garlic bread and place in a lined foil baking tray. Bake for 8-12 minutes. Do check if its browned after 8 minutes. If not put in for another 2 minutes or so. Bring out, cut into bite size, and place on plate. Next cut the cucumber into bite size and wash the cherry tomatoes. Then plate them on plate.

Note: Don’t worry: It’s a big piece of meat, (chicken); so it will still be plenty warm by the time you serve it. Transfer chicken to a plate. Serve with garlic bread, salads and a glass of white wine. Enjoy!!!!

https://helenscchin.com/2023/08/09/roast-chicken-garlic-bread-and-vegetables/

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