Healthy, simple and scrumptious, try this roasted lemon chicken in au jus


So let’s get on it, shall we? For starters, you will have to marinade the chicken

Ingredients: Lime juice - 50 ml Honey – 1 tbsp Thyme - 2 tsp (finely chopped or use dry thyme) Rosemary - 2 tsp (finely chopped or use dry rosemary) Salt - adjust to taste Ground pepper - adjust to taste Lime - 1 (large and sliced) Method: Combine all the ingredients together and marinade the chicken for five hours

Place the sliced lime between the skin and the meat, preferably near the thigh and breast area

Now let’s move on to the roasting

Ingredients: Onion - 1 (medium, sliced) Carrot - 1 (sliced) Garlic cloves – 3 (medium) Chicken Stock - 1 cup Unsalted butter - 2 tbsp (1 tbsp melted to rub on the pan before roasting, and 1 tbsp cold to put small portions in the skin of the chicken) Method: 1

Brush the roasting pan with butter

2

Add the whole chicken and the rest of the ingredients in the pan

Cover the pan with foil, and oven bake for about 30 minutes

Every oven has a different setting, so keep checking on the chicken

3

Take out the pan from the oven and pan fry for glazing

The aim is to get that beautiful brown colour on the skin

Let’s move to the au jus now, shall we? Ingredients: Chicken bones (neck, wings, leg) Onion - ¼ (chopped) Garlic - 2 (chopped) Cloves - 3 Coriander - handful Chicken stock - 1 cup (200ml) Fennel – 1 Pinch Thyme and Rosemary - 1 tsp (dry) Worcestershire sauce - 1 tsp Vinegar - 1 tsp Lime juice - 2 tsp Butter - 30 gms Corn flour – 1 pinch Method: 1

Cook all the above ingredients in a pan on low heat for two hours and reduce to a thick gravy-like texture (the jus)

2

Steam some fresh veggies and roast some potatoes 3

Serve the jus along with the dish or pour on top of the roast chicken just before serving

I prefer to serve it with the gravy separately, leaving the choice of quantity as per preference

Sprinkle some sea salt on the roast chicken before serving

Quench your thirst with some Le-Mint, which perfectly complements the roast chicken

Ingredients: Sundip Lemon squash Mint - freshly chopped Method: 1

Make a jug of Sundip lemon squash

2

Add some freshly chopped mint and let it chill in the refrigerator while you prepare your roast chicken

I added freshly chopped mint in my ice cube tray for a better and refreshing taste

Bon Appétit! All photos: Haris Shaikh This post originally appeared here

 



Date:07-Aug-2015 Reference:View Original Link