Saturday, August 31, 2013

Roast Chicken and Root Vegetables


Sunday 25 August
We are still experimenting with our roast chicken recipe, and this time we tried pushing some chopped thyme and rosemary under the skin and in the cavity, and starting the bird in a 350º oven for 50 mins, then pushing it up to 400º for ten minutes.  This worked fine for the potatoes, onions, and carrots in the roasting pan around it, but the chicken came out pale. 
Maybe we just need to use a shallower baking pan or baking sheet, so the air can circulate around and brown the skin, but there'll still be room enough for the vedge.

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