Lilly Higgins - Food Writer for The Irish Times
If you are a foodie looking for exclusive competitions, restaurant offers, the latest food and drink news, recipes, and much more, then you need to check out Lilly Higgins! As one of the contributors to The Irish Times, she shares a wealth of culinary inspiration and knowledge.
Recipe: Lemon and Herb Roast Chicken
Ingredients:
- 1 whole chicken, around 1.5 kg
- 1 lemon, zested
- 1 garlic bulb, halved
- 2 fresh bay leaves
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 4 tbsp. of olive oil
- Sea salt and freshly ground black pepper, to taste
Directions:
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Remove any giblets from the chicken, then rinse the chicken under cold water and pat dry.
- Using your hands, carefully separate the skin from the meat, creating pockets.
- Season the chicken with sea salt and black pepper, inside and out.
- In a small bowl, mix the lemon zest, olive oil, and chopped garlic.
- Using your hands, spread this mixture evenly under the skin and over the chicken's surface
- Stuff the cavity with the lemon halves, garlic bulb, fresh herbs, and bay leaves.
- Tie the chicken legs together with kitchen twine and tuck the wings under the bird.
- Roast the chicken in the preheated oven for 1 hour 30 minutes, or until the juices run clear and the chicken is golden brown.
- To let the juices settle, leave the chicken to rest for 10-15 minutes before carving.
Enjoy this delicious and flavorful Lemon and Herb Roast Chicken, courtesy of Lilly Higgins!
Originally Post From https://www.irishtimes.com/food/recipes/2024/07/08/lilly-higgins-smorgastarta-recipe/
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