Mini Roast Chicken Food

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• 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 and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

MINI ROAST CHICKEN

Steps:

• Pre heat oven to 200 C.
• Place all slice vegies along with olives, garlic, juice and zest into a small baking dish.
• Pour over olive oil, toss till ingredients are well coated.
• Arrange chicken on top.
• Season to taste with salt and pepper.
• Place baking dish in oven.
• Cook 30 minutes till chicken is done and vegies are tender.

CHICKEN MINI ROAST WITH STUFFING

Steps:

• Pre heat oven to 180 c / 355 f fan forced. Line a low sided, rimmed baking tray/sheet with baking paper & set aside
• Place breadcrumbs in a small bowl along with onion powder, garlic, 1/4 tsp sage, thyme, marjoram & salt then mix lightly
• Add 2 tbsp melted butter to breadcrumbs and mix to combine well, then add beaten egg and mix until well combined
• Place bacon rashers vertically on a clean work surface, then place one chicken thigh smooth side down on each rasher of bacon to form a cross or "+" shape
• Take 1/4 of breadcrumb mixture and compress with your hands to form a rough oval shape patty, then place patty in the center of the chicken thigh - the patty will run the same direction as the bacon
• Bring up both sides of the chicken thigh to wrap around the patty, then bring up both ends of the bacon to cross over the top of the mini roast then secure each bacon end with a toothpick and place on prepared tray (see notes)
• Using a pastry brush, brush the remaining 1 tbsp melted butter evenly over the mini roasts, and bake for 30 - 35 mins or until cooked through & stuffing has crispy edges
• To make gravy, remove mini roasts from baking sheet/tray and keep warm, then carefully pour the remaining butter & pan drippings into a small saucepan, adding extra butter if needed & mix in the plain flour (see notes)
• Stir butter & flour mixture over low heat until mixture starts to look grainy & bubbly. Switch off heat, then gradually add stock 1-2 tbsp at time for about the first 500ml / 1/2 cup, making sure the liquid is fully incorporated with no lumps before the next addition of stock. Add a good pinch of powdered sage & simmer until gravy has thickened slightly, taste & season if required
• Remove toothpicks to serve if you wish, top with gravy & serve