One of the easiest way to pick up a good chicken is by the odour. Fresh chicken usually does not have any odour. If you discover any unpleasant smell, give that a miss. Look at the chicken's colour. Be sure to check the crevices like the thighs and under the wings. Fresh chicken usually looks pinkish! They should also be moist and plump. Choose one with firm and springy flesh. The flesh should spring back slightly when you press it with your finger. Once you have chosen the perfect chicken, here's a beautiful roast chicken recipe that you can try out:
ROAST CHICKEN WITH ROOT VEGETABLES
Marinade for chicken
½ tsp black pepper
3 tsp salt
¾ tsp brown sugar
¾ tsp garlic powder
¾ tsp onion powder
1½ tsp paprika
¾ tsp thyme leaves
50 g butter, soften
2 purple sweet potatoes, peeled and cut into chunks
2 potatoes, washed and quartered
1 piece tempe, cut into chunky pieces
1 garlic cloves, unpeeled
1/2 tsp dried rosemary
1/2 tsp dried thyme
olive oil, salt & pepper to taste
Preheat oven to 220°C.
Rinse chicken thoroughly and pat dry with paper towel. Rub butter all over chicken. Place knobs of butter in between the flesh and skin.
In a small bowl, mix together all the seasoning ingredients. Rub chicken inside and out with spice mixture. Truss the chicken with string. Leave chicken to marinate in the refrigerator overnight.
Remove the chicken from the refrigerator at least 30 - 40 minutes before roasting. Combine all the vegetables (except for tempe) in a large bowl and toss well with the herbs, olive oil, salt and pepper. Arrange them on a lined tray.
Place chicken on the bed of vegetables and put into the pre-heated oven. Turn the heat down to 200C. Bake uncovered, breast-side up for an hour (putting the tempe in just 20 minutes before the ending time) or until the juice runs clear when checked with a knife or skewer. Cover the chicken with foil for at least 10 minutes before carving.
Happy cooking and bon appétit everyone!