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Jan 27, 2012

Roasted Chicken

Have you ever wondered how to roast a chicken? 

In this post I am sharing with you the secret of a super easy and relatively quick way for a perfectly tender and flavored chicken with a golden brown crispy skin.

  • 1 whole chicken
  • salt
  • 1 lemon
  • 2 chopped onions
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp ginger powder
  • black pepper to taste
  • 1 bouquet of fresh parsley
  1. Rise the whole chicken thoroughly with cold water and rub salt on its skin.
  2. Place chicken in a big container so that it's soaked in salted water. Cut up a lemon and add it to the water.
  3. This will help kill any bacteria and get rid of any unwanted smells. 
  4. Marinated the chicken in the salted water and diced lemon for about 2 hours in the fridge before rising it.
  5. At this point you can either cook the chicken or freeze it.
  6. To thaw the chicken, simply place in a large container filled with cold water and let it slowly defrost in the fridge.

  1. Place chopped onions and garlic cloves into a big pot; season with salt and garlic. Cover and let the onions soften.
  2. Add the chicken and let it brown from one side for about 15 minutes. Turn the chicken around and brown the other side.
  3. Add water to the pot until half the chicken is covered; make sure the breast side of the chicken is in the water.
  4. Add the bouquet of fresh parsley.
  5. Cook for 40 to 45 minutes until the chicken is fully cooked.
  6. Preheat the oven at 400F
  7. Transfer to a baking sheet and roast for 20 minutes.
  8. Enjoy!!
You can reduce the water where the chicken cooked until it becomes like a sauce consistency and serve it with the roasted chicken. Or you can use it to cook up some rice or veggies as a side dish.

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