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Crispy oven roasted lemon and herb chicken
The chicken is brined before roasting as to find the perfect balance between an outer crispy browned skin while maintaining a succulent and well flavoured flesh.
5 ml (1 tsp) ginger powder or small piece of fresh ginger roughly chopped
10 ml (2 tsp) garlic powder or 2 cloves garlic crushed
4 litres water
15 ml (1 tbsp) black pepper
2 bay leaves
30 ml (2 tbsp) dried mixed herbs
1 tray ice cubes
1 large chicken
30 ml (2 tbsp) butter
45 ml (3 tbsp) olive oil
4 garlic cloves, crushed
1 lemon, cut into wedges
1 onion, cut into wedges
cooked Spekko Long Grain Parboiled Rice to serve
salt and pepper for seasoning
sprig of fresh thyme
¾ cup brown sugar
¾ cup salt
Method
Heat the water in a large pot, big enough to later accommodate the whole chicken submerged.
Add brown sugar and salt, stir until dissolved. Do not boil water but heat just enough so that the salt and sugar completely dissolves. Add black pepper, garlic powder, ginger powder, bay leaves and 1 tsp dried mixed herbs. Remove the pot from heat immediately and drop in the ice cubes. Rest until the mixture is cooled to room temperature.
Wash chicken thoroughly under running tap water. Pat dry, then immerse completely in the brine mixture. Weigh down to keep submerged. Cover and refrigerate for a minimum of 8 hours.
Preheat the oven to 230°C.
Remove the chicken from the brine solution and pat dry.
Mix the butter with 1 teaspoon mixed herbs. Lift skin on each side of the chicken breasts and spoon the herbed butter into the pocket that is formed.
Coat the entire carcass with olive oil and season the inner and outer sides with salt and pepper. Place the garlic cloves, lemon, fresh thyme and onion wedges inside the inner cavity.
Truss the bird with butcher’s string. Place in a roasting pan, but suspend the chicken on a grilling rack.
Roast for 3 minutes in the preheated temperature of 230 degrees C, then lower temperature to 180°C. Roast further for 40-45 minutes. Remove from oven, cover with foil and allow to rest to 20 minutes before carving.
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