January 12, 2009

Roast chicken

I was home sick today with the flu, so I decided to cook a nice lunch to cheer myself up. This is the first time I've roasted a whole chicken, and it turned out very well. I'm quite proud of myself :). It's so simple, I don't know why I was so intimidated by it before...

Organic local chicken rubbed with olive oil, salt, black pepper, dried rosemary (didn't have fresh on hand), and stuffed with half a lemon and several garlic cloves. Roasted in the oven at 190 Celcius for 50-60 minutes.

Served with honey roast parsnips and sage & onion stuffing (instant Paxo stuffing from the UK, just like I remember from boarding school! Yum!) & Bisto chicken gravy. This is really a nostalgia-inducing dish for me, as it is quite British.


  1. That looks pretty tasty though I'm not sure what a parsnip tastes like.

  2. parsnips are sweet and taste slightly like a swede/sweet potato or fennel bulb..it's a little hard to describe but it's very yummy and good when roasted with a bit of olive oil and honey.