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.
