Sunday 14 October 2012

Fast Grilled Garlic Chicken

 Normally I don't post on weekends, but it was today elections here in Belgium and Hans is watching all the election news in TV ( not that he is intrested in polictics) but with all the government issues from the last election he just want to know who is leading.
I on the other hand don't bother about all this as I am like nothing will change who ever  wins, so I thought whynot write a post for my blog :-)
This is what I made for lunch yesterday.

These days we have Friets (french fries) on saturday as Shyama come home friday evening and she loved friets and thatis something she never makes in her place.
So saturday it is our friet day, so for yesterday I made this grilled chicken , friets and served with a salade and ofcourse with the home made Mayonaisse.
The original recipe is from this months Delicious magazine, and recipe is from Donna Hay.
Of course I gave myown twist like adding parsley and adding a bit more butter ect.
I have noted what I did extra.


 60 gm buter softened ( used 80 gm)
4 garlic cloves crushed
Handfull of fresh parsley chopped - this was not in the recipe but i did)
Salt and pepper powder to taste
I whole chicken ( 1 1/2 kg )
8 large fresh rosemary sprigs
Few springs of parsley.
olive oil for drizzling
Additional pepper powder and salt for sprinkling on top
Preheat the oven to 200° c / fan 180°c / gas 6.
Put the butter garlic ,salt ,parsley and pepper in a small bowl and mix to combine.

Using the kitchen sissors, cut along both the sides of the chicken's back bone to remove it. ( Ok I cut on one side only as i didn't want to remove the backbone fully as here hubby loves the neck part etc...)
Open out the bird and press firmly on the breastbon to flatten.
Gentley loosen the skin from the flesh using your fingers and push the garlic butter under. I did this for the breast part and also on the legs and thighs.

Put the rosemary and parsley in a baking dish lines with baking paper and top with the chicken. Sprinkle with pepper powder and salt on to the kitchen.
Drizzle with olive oil.
Roast for 40 minutes or untill the chicken is cooked trhough. ( I did for 50 minutes)
Cut into quarters and serve with a simple salade and friets.
There was lots of delicious melted butter in the pan and I drizeled this over the chicken pieces before serving.



Bombay-Bruxelles said...

Herbed butter under chicken skin is sooo good. Your roast chicken looks great with a nice crunchy skin :-)

indosungod said...

Looks totally delicious. I would have been glued to the TV for election coverage. But you are right doesn't matter who wins somethings will never change.

It is more rewarding to concentrate on cooking some delicacy in the kitchen :) You are smart Finla.

Gloria Baker said...

finla this look really delicious!!

Poornima Nair said...

That platter looks so good, delicious chicken Finla.

Priya Suresh said...

Super flavourful grilled chicken, inviting, will make some soon.

Angie's Recipes said...

It looks droolworthy, Finla. Love the garlic herb butter.

Cham said...

We have election soon, i love to watch political debate!
The butter herb smeared roast is simply delicious with those frites!

sra said...

It's been years since I made whole grilled/baked chicken. Your post makes me want it but I don't eat much chicken now.

Anonymous said...

Looks lovely!!

PG said...

Finla, I'm finally going to make this recipe. The new thing for me is that you cut it open while baking. great idea! Thank you !