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Centennial Hotel Garlic, Lemon & Herb Roast Chicken

The Carousel The Carousel has been verified by Muck Rack's editorial team

May 14, 2014

This dish is very simple, but it is one of our most popular dishes on the menu at Hotel Centennial – and cooked in our wood fired oven – it is delicious.

The original recipe is inspired by regional French classics and the meat is moist while the skin goes beautifully crisp and golden.

INGREDIENTS

1.6kg Chicken
2-3 thin slices Lemon
6 cloves garlic, bruised
Small bunch of Herbs: including lemon thyme, bay leaf, marjoram, or sage
A good drizzle Olive Oil (50ml)
Good pinch or two salt flakes

METHOD
1 Pre heat oven to 190°C
2 Drizzle a good amount of olive oil and sprinkle a good couple of pinches of salt flakes over the chicken and rub into the skin. Stuff the cavity with the garlic, lemon and herbs.
3 Roast for 30 mins and then turn the oven down to 160 °C. The skin will have started to brown and crisp and then cook at the lower temperature for another 35-40minutes or until cooked through. The interior should be succulent and moist and the skin crisp and golden.
4 Take the chicken out of the oven and set aside to rest (be sure to reserve the cooking juices).
5 Serve with a selection of vegetables, roasted with thyme and garlic and generously spoon over the reserved pan juices.

The Carousel thanks Hotel Centennial for this recipe.

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By The Carousel The Carousel has been verified by Muck Rack's editorial team

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