This chicken is the very best one I have ever tried; it involves lemon, olive oil, chicken and spices and it is so succulent and flavoursome.
I first came to know this recipe when I was - once again - watching Rachel Allen cook on BBC Food; I have a great fondness for her as a person and for her cooking, which is always so fresh with lots of flavour. Sometimes you just like people for some strange reason, it is not that I would have a great dislike for any so called celebrity chefs, Gordon Ramsay being the only exception, but some have a greater appeal than others. Rachel Allen would be my favourite chef on television, followed by Heston Blumenthal and Ching He-Huan, and whenever I try any of Rachel’s recipes they work out without any problems.
It is rare for me to try out new cookbooks or recipes in general, mainly because I believe that the Larousse on my bookshelf holds almost all the information I need and because of some bad experiences with trying out recipes from books, but since I do like Rachel and her cooking style I have ended up cooking many of her recipes; a big percentage of them are gluten-free. I have not yet faced a disappointing recipe from her.
The recipes featured on Ching’s program Chinese Food Made Easy are also something I have ended up trying mainly because I like Ching, but she also has a ability which makes Chinese cooking really seem easy and I have no experience cooking Chinese foods, so when someone makes it seem easy, I am willing to try.
Easiness was also one of the reasons why I decided to try this recipe in the first place; maximum flavour with simple ingredients and not much effort is always appreciated in my home.
This chicken recipe is easy, simple and fast, you will not need any dairy, soy, or eggs when making it. It is delicious as I stated before and it beats my mothers butter and lemon chicken at least for now, this might change sometime since I have a lifelong love affair with the chicken recipe my mother uses. This is not something for vegetarians, but I have for long been thinking that the marinade might work well with tofu.
Rachel Allen’s Quick Roast Chicken With Lemon and Spices
Recipe from here.
-1 chicken jointed into 8 pieces, I usually use approximately 1 kilogram/2 pounds of chicken breasts or legs
For the marinade-
-the lemon zest and juice from one lemon
-1 head of garlic, peeled, but the cloves should be left whole
-crushed seeds from 10 green cardamom pods, I usually use 1 tsp of ground cardamom
-1 tsp coriander seeds, I usually crush these a little bit
-1/2 tsp chilli flakes, I like to use 1 tsp
-1/2 tsp ground turmeric
-50 ml olive oil, I use 6 tbls olive oil
Mix the marinade ingredients together and combine with the chicken.
Sprinkle some salt on the chicken before cooking.
Either cook the chicken with the marinade for approximately 1 hour at 150 C/300F, or leave it to sit with the marinade in the fridge for a couple of hours and then cook it without the marinade for 25 minutes at 250 C/500F.
Serve with either rice or potatoes; I like to have some buttery and garlic flavoured mashed potatoes with this.
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