Rosemary and Lemon Roast Chicken Pieces

The story …

Winter is roast season and very few dishes can beat the perfect roast chicken. Golden brown and crispy-skinned, beautifully succulent and tender meat. Yummy! It’s a dish that never disappoints. It’s a dish with universal appeal. One that every home cook should have listed in her little cookbook. A glorious dish loaded with childhood memories. Comfort food at its best. Roast chicken, like most other roasts, was reserved for Sunday lunch. We did take Sunday lunch very seriously back then, didn’t we?

When I think roast chicken, I immediately think of my aunt, wife of my mother’s cousin. She could make a great tasting roast chicken served on her impressive dining room table. Equally impressive was her golden rotisserie chicken. Memories come back of the excited scramble to find the chicken wishbone. Traditionally, seen as a symbol of luck. Two people would try to snap it apart, and the person holding the longer piece was said to have good fortune or a wish granted. I wonder, does this tradition still exist?

Earlier this week I tried my own rosemary and lemon version. Instead of using a whole bird, I used some chicken pieces.  The result was lip-smacking goodness. The dish requires no gravy. There’ll be plenty of juices left in the roasting pan. Drizzle this natural jus over the chicken when serving. Any roast goes hand-in-hand with the ultimate family favourite, roast potatoes. On this occasion, I served the roast chicken pieces with cumin and coriander infused potatoe wedges, and added a simple … no fuss … green salad.

The leftover chicken can be used the next day as the base to a main dish, or as a great lunch time treat. Try a quick chicken pasta, a rustic chicken pie, a simple chicken noodle soup, a chicken salad or a chicken mayo sandwich. Nothing tastes better than a cold chicken drumstick drenched in mayonnaise. Another added bonus … not only does the aroma get everyone hungry and ready to eat … you’ll also have a cozy and inviting kitchen when it’s time to serve up!! A fabulous midweek dinner, and it doesn’t get any simpler than this!

Come on … join me … and savour the satisfying taste of home-made comfort food.

 The recipe …

Cooks: 60 minutes   Serves: 4    Level: Easy

Ingredients

• 12 portions of chicken
• 15ml (1 tablespoon) olive oil
• 125ml (½ cup) of butter, melted
• 10ml (2 teaspoons) crushed garlic powder
• 10ml (2 teaspoons) onion flakes
• 5ml (1 teaspoon) dried rosemary
• 15ml (1 tablespoon) lemon juice
• 5ml (1 teaspoon) lemon rind, optional
• Bunch of flat leaf parsley, chopped
• Worcestershire sauce, few drops
• Salt and pepper

Method

1. Preheat oven to 200ºC.
2. Season the chicken portions with salt and pepper.
3. Place the chicken portions in a large roasting pan or ovenproof baking dish.
4. Drizzle the chicken portions with the olive oil.
5. Combine the melted butter, crushed garlic powder, onion flakes, dried rosemary, lemon juice and rind.
6. Now add the chopped flat leaf parsley.
7. Rub the mixture over the chicken portions.
8. Place in the oven, and midway through the cooking process add the few drops of Worcestershire sauce.
9. Turn occasionally until cooked through and golden brown.

Garnish

• with whole flat leave parsley

Serve

• with cumin and coriander infused potatoe wedges and a simple, no fuss, green salad

Saving

1. Use normal cooking oil instead of olive oil.
2. Substitute the butter with margarine.
3. Use garlic paste instead of the crushed garlic powder.
4. Substitute the dried rosemary with fresh rosemary. Again, whatever you have readily available.
5. No flat leave parsley available, you can easily use chopped fresh coriander.
6. Freeze the left over flat leave parsley and use again in another dish.
7. Tips for the left over chicken – read the story

Bon appétit!

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan