Your favourite chicken recipe.

Half a small chicken. Remove the wing and freeze for later. Cut the leg and thigh down to the bone and slash the breast. Make up a marinade of crushed garlic, chilli, lime juice, olive oil and salt and rub it all over. Roast it in a hot oven and serve with roast potato wedges and roasted pepper slices. The juices make an amazing sauce :)
 
Whole chicken - 'wet' roasted with lemon, thyme and garlic.

Chicken breast - griddled, sliced and served with new potatoes and a crisp fresh salad.
or - stuffed with porcini mushroom and wrapped in pancetta
or - as a stove-top-casserole with a mushroom, thyme & cream sauce.
 
Jonny69 said:
Interesting, what's 'wet' roasted?
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Juice of two lemons poured over the bird and a cup and a half of water poured into the roasting tin. Keeps the meat very moist and gives a different texture to normal roasting, especially if you do the first hour with the bird breast-down.
 
Ahleckz said:
From this recipe?

http://www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160

I've made it a fair few times, it's delicious.
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No, but that just seems to be a tray bake version of what I make. Mine is essentially hunters chicken, with added peepers at the sweat stage, then chorizo. A good quarter of a bottle of dry white wine, then all the normal (seared chicken in, olives etc etc, tomatoes...), like a really thick stew.

Then I roast some little potatoes in olive oil separately to serve.
 
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Ga Ro Ti, mm.

http://wanderingchopsticks.blogspot.com/2009/05/ga-ro-ti-vietnamese-roasted-chicken.html
 
Toss chicken thighs in equal mix of tumeric and garam masala.

Fry skin side down, medium heat for 6-8 mins till golden brown. Then skin side up for 2 mins.

Meanwhile, cook some onion and a sliced garlic clove in another pan until soft and starting to go golden brown. Add in rest of spice mix and cook for one min.

Add to chicken pan and stir in some chicken stock, bring to boil and simmer with lid on for 35 minutes. Do not let anything caramalize on bottom of pan.

Remove chicken and keep warm.

Add plain cous cous to stock and onion gloop and cover until absorbed. Add in a little lemon juice to taste. Fluff up and serve with chicken.
 
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