Sunday Roast Chicken Lunch
Food / Practical Living

Sunday Roast Chicken Lunch

*disclaimer : We are not that roast Sunday lunch family, usually it’s just left overs or sandwiches, perhaps a braai. BUT I make a mean roast chicken and I was hungry!

When you spot a whole chicken in the supermarket at a decent price, you buy one, right?! That’s what happened here. Sunday morning and I went to get groceries. Spotted this beautiful bird and lunch was imagined!

I had picked up a jar of Simple Truth Roast Chicken Rub a few weeks back and have been waiting for an opportunity to use it, THIS was that opportunity!

Here’s what you need.

Any good roast chicken starts with the bird, check. Then you need quality ingredients to flavour that bird. Enter the Roast Chicken Rub and First Choice Extra Virgin Olive Oil.

  1. Rinse the bird and pat dry.
  2. Rub olive oil all over the bird, like don’t be shy here, smother it.
  3. I used a good half a jar of the roast chicken rub, again, all over the bird. Covered it in foil breast side UP into the oven at 180C.
  4. After about 30 minutes (depending on the size of the bird), turn it breast side DOWN for the remainder of the time in the oven. This makes for a juicier breast, and even cooking. (you’re welcome).

Added extras

  1. I peeled and chopped sweet potatoes
  2. Quartered an onion
  3. Peeled about 5 cloves of garlic.
  4. When you turn the bird breast side down, add the other veg around it and drizzle with olive oil. Use a fairly small roasting pan, so the veg snuggle with the chicken and soak up all the juices.
  5. Fresh carrots, peeled and sliced.
  6. Shallow boil on the stove till soft, drizzle with honey and allow the water to cook away (keep an eye on it, it’ll burn with no supervision).
  7. Cook a pot of whichever rice is your favourite.
  8. Prepare your gravy, I use gravy powder, so I get it ready in some cold water for when the chicken is cooked.
  9. Frozen peas for the winning green touch (and super kid eating friendly 😉 )

Pull it all together.

This very large bird cooked for around an hour and a half (1.2kg) and the last twenty minutes I removed the foil so it could brown nicely.

Very important. Let the bird rest.

Give it a 10minute breather before cutting. While you’re waiting, make your gravy, I poured whatever juices where left in the roasting pan into my gravy mixture and whizzed it in the microwave, one minute at a time, stirring in between.

Tossed the onion, potato and garlic with the left over rub from the pan and voila!

Done!

My verdict on the rub.

I found the rub to be a little overpowering, although I was quite heavy handed with the application. Hubby also thought it a little overpowering, but he didn’t see how much of the stuff I used haha. The mustard seeds where bitter after being roasted, so perhaps keep the chicken covered for longer.

Next time, I’ll dial it back a bit and I’ll also dial back on the garlic cloves.

My house smelled of garlic for the next two days!

Sunday Roast Chicken Lunch Kimvanveeblog

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