Hairy Bikers Garlic Roast Chicken Food

GARLIC ROAST CHICKEN

Garlic Roast Chicken image

Provided by Ina Garten

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

HAIRY BIKERS' CHICKEN PAPRIKAS

Hairy Bikers' Chicken Paprikas image

Make and share this Hairy Bikers' Chicken Paprikas recipe from Food.com.

Provided by English_Rose

Categories Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 roasting chicken
2 tablespoons olive oil
1 ounce butter
1 large onion, peeled and finely chopped
6 garlic cloves, peeled and finely chopped
1 tablespoon sweet paprika
1 tablespoon hot paprika
1 tablespoon smoked paprika
1 tablespoon flour
1 cup chicken stock
handful flat leaf parsley, chopped
2 red peppers, seeded and cut into 1cm strips
4 tomatoes, chopped
1 cup sour cream

Steps:

Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.

Nutrition Facts : Calories 323.4, Fat 24.9, SaturatedFat 9.9, Cholesterol 66.9, Sodium 164.4, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 12.4

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