Serves 4 – 6
I just remembered a story I need to tell you about a bus trip with my older brother and a roast chicken.
My brother and I were doing exams in the Netherlands and travelling back and forwards to Spain (home) by bus. Since we went so often my parents decided this was better and cheaper than flying. The bus stopped in the town we lived in and drove all the way to Amsterdam in 24 hours. These buses had a tv, a toilet and even a hostess to bring beverages around. So…
these trips weren’t as bad as you may think. My mother always prepared some food for the trip even though they stopped for all meals at a road side restaurant, this was usually very bad over prized food.
Anyway, my mother had roast a chicken for us to take along and some apple sauce. All home made and delicious. We got on the bus in the late afternoon, so that was our dinner.
Since we were in quite a rush, my mother had left the chicken whole and said it will give you something to do in the bus”. You know, taking the skin off, pulling it apart, serving it with apple sauce etc…
After about an hour we thought we would start with the chicken, I had taken my shoes off for some extra comfort. My brother handed me over all the food, and sauce. I was struggling like crazy doing all this on my lap, no plates, no kitchen towel, just the container of the chicken. And sure enough…the bus driver hit the brakes……..the chicken went flying, the sauce fell down on my jeans and dripped down on to my socks. I was covered with icky sticky sauce and chicken drippings and still had 23 hours to go. I couldn’t put my shoes on and of course I had not brought an extra pair. What a disaster that was. Somehow my brother did manage to catch the chicken and we ate some of it, but we learned a valuable lesson, don’t eat chicken in a bus!
This is the recipe I make quite often and results in a very tender and juicy chicken because of the yoghurt marinade.
3 lb. Chicken
2 onion quartered with their golden skins still on
a few carrots, peeled in chunks
2 celery stalks, cut in to large pieces
2 bay leafs
1 garlic head separated
For the marinade;
1/2 C. Greek yoghurt 10% fat
20 tbsp. olive oil
1/2 tsp. prepared mustard
1 tsp. honey
1/2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. onion powder
1/4 C. fresh parsley chopped
1 tsp each dried thyme and tarragon
1 tbsp. fresh basil chopped
1/2 tsp. fennel seeds, crushed
Mix the marinade ingredients.
Rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
Heat oven to 200 C / 350 ° F. Put the onions,carrots, celery, garlic, rosemary and the torn up bay leafs in a roasting tin. Sit the chicken on top.
Put a small oven proof container in the bottom of the oven filled with water, about a cup is enough. This will ensure a moist Chicken.
Place the chicken in the oven and roast for 1 and a half hours to 1 hour and 45 minutes or until the thigh juices run clear when tested with a skewer. ls the chicken get to dark by the legs or the top of the back, just cover that small area loosely with tin foil.
When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest for 10 minutes before serving.
Serve with the roast onions, carrots, garlic cloves and pan gravy.
Not quite what you are looking for? How about Pollo al Ajillo, Chicken in Garlic Sauce .