Saturday, July 17, 2010

herb marinated chicken

Tonight we had another Jamie Oliver Dish
1 split chicken free-range or organic
• a bunch of summer savory
• a bunch of fresh rosemary from the farm
• 8 cloves of garlic, skins left on
• 8 tablespoons of extra virgin olive oil
• a thumb-sized piece of fresh root ginger
• sea salt and freshly ground black pepper
• 2 lemons, washed and thinly sliced
• 2 glasses of Chardonnay
herb marinated chicken

Open out the carcass like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken they lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.(I prepped at 11 cooked while we were outside starting@2 so the house did not over heat)

Preheat your oven to 425°F/gas Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving.I rested for hours and it was yummy!
I steamed rice in my rice steamer with spinach and lemons and garlic from the chicken added tomatoes and red onion with oil and vinegar
PS to make the rice stand up like this use the PAM cover as a mold

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