recipes
Roast chicken with beer and root vegetables
2012-10-28
Ingredients
- 1 whole chicken
- 2 cloves garlic
- Zest of 1 lemon
- Chopped fresh herbs (rosemary, thyme, basil and parsley)
- Few spoons of basil flavoured olive oil (Borges)
- 2 carrots, peeled and cut in batons
- 6-8 shallots
- 2 parsnips, peeled and cut in batons
- Few juniper berries
- 4 bay leaves
- 500ml dark beer (Blue Ale)
- Fresh seasoning
- 8 new potatoes baked
Method
Joint the chicken into 8 pieces leaving the skin on and season with salt and pepper. Crush the garlic and mix together with the lemon zest and the chopped herbs. Add enough basil oil to bind the herb mixture together. Gently press this mixture in between the skin and the flesh of the chicken. Put the vegetables, juniper berries and bay leaves in a roasting tray. Place the stuffed chicken pieces on top and pour over the beer. Bake in a hot oven at 180°c for approximately an hour, turning the chicken pieces every 15 minutes to brown evenly. Serve the chicken with the baked new potatoes.
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