The whiff of Autumn is here.
Time to make use of our last few weeks (or days) of barbecuing.
Actually, whether it shines or rains, this super simple chicken recipe is a winner for helping you live the Crete life.
Here’s what you need (Serves 4 people):
1 Organic chicken (approx. 3.5lbs)
4 tbsp extra virgin olive oil
Juice & zest of 1/2 lemon
2 garlic cloves, peeled, roughly chopped
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley
½ tbsp chopped fresh rosemary
Ground sea salt & ground black pepper
800g potatoes, peeled, quartered lengthways & par-boiled until just tender
2 white onions, peeled and quartered lengthways
300ml hot water (optional, if cooking in the oven)
NB: Always remove the meat from the fridge at least thirty minutes before cooking to let it come to room temperature.
Preheat the oven or barbecue to 200C / 400F.
Par-boil the potatoes for 15 minutes, then drain and put aside.
Place the chicken in a roasting pan and rub with 2 tbsp of olive oil, the zest of 1 lemon, chopped garlic and ¾ of the quantity of chopped herbs.
Arrange the par-boiled potatoes and onions around the chicken, then pour the lemon juice over the chicken, onions and potatoes. Drizzle the potatoes and onions with a little olive oil and sprinkle them with the remaining herbs. Season with salt & pepper.
For barbecuing on warm days: Place the chicken on the barbecue with the legs facing the back of the barbecue on the opposite side of the heat. Start cooking the chicken on the hot part of the barbecue until it gets some colour (30 minutes), then move to a cooler part of the barbecue (where its approx. 185C). Rotate the chicken so the wings are facing the back of the barbecue and close the lid. Let cook for another 45 minutes – 1hour, or until cooked.
To check the chicken is cooked, insert a knife near the thigh bone and if the juices run clear it’s ready. You could also use a meat thermometer – the internal temperature of the chicken should be at least 70ºC / 165F in the centre.
For roasting in the oven on cold days: Roast the chicken, onions and potato for 30 minutes at 200C/400F, then reduce the oven temperature to 185C/365F and roast for another hour (or until the potatoes are golden in colour and the chicken is cooked - see above). If you’d like the potatoes and onions to be soft and moist (instead of crisp and dry roasted), when you reduce the temperature, add 300ml of water to the roasting pan around the potatoes and onions (and cook for 1hr). Serve with a crisp leafy salad, roasted vegetables or steamed vegetables.