Roast Chicken with Red Onion, Thyme and Garlic
This is very colourful and pretty to look at but, just as important, a wonderful combination of flavours.
|1 x 3 lb (1.35 kg) chicken|
|1 large red onion, peeled and cut into 6 wedges through the root|
|1 tablespoon fresh thyme leaves and a few small sprigs|
|6 cloves garlic (no need to peel them)|
|1 large lemon, quartered, plus a squeeze of lemon juice for the sauce|
|2 tablespoons olive oil|
|10 fl oz (275 ml) dry white wine|
|2 tablespoons crème fraîche|
|salt and freshly ground black pepper|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Need help with conversions?|
|You will also need a solid-based, flameproof roasting tin, 9 x 11 inches (23 x 28 cm), and 2 inches (5 cm) deep.|
This recipe first appeared in The Delia Collection: Chicken.
Begin by taking the chicken from the fridge about an hour before you intend to cook it (if it’s a hot day, give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose – this will take the chill off the bird and help it to cook in the shorter time.
Now put 1 tablespoon of the olive oil in the roasting tin and toss the onion, lemon and garlic in it. Then push everything to the sides of the tin and place the chicken in the middle. Rub the rest of the olive oil all over the skin of the bird. Then arrange the onion wedges, lemon and garlic cloves around the chicken.
Season well with salt and black pepper and then scatter the thyme leaves and the small sprigs of thyme over everything in the tin.
Now roast the chicken for an hour and then transfer it to a carving board, along with the red onions, lemon and garlic. Cover the bird with foil and let it rest for 20 minutes.
Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and let the whole lot bubble and reduce to about half its original volume.
Stir the crème fraîche and a small squeeze of lemon juice into the sauce and when it has warmed through, taste and check the seasoning. Then carve the chicken and place on to warm plates, making sure everyone has a piece of onion and lemon and some garlic.
Add any juices to the sauce and finally, spoon some sauce over the chicken and serve the leftover sauce in a jug.
You can squeeze the garlic out of the cloves as you eat it; it will have turned to a deliciously creamy pulp.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Who’d have thought you can roast a whole chicken in just 45 minutes? Well you can, with succulent results. This adaptable recipe is brilliant whatever herbs you use, so if tarragon isn’t available try rosemary, sage or thyme.
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
Who doesn't love a roast chicken? This recipe from Delia is quick and easy and packed with flavour.
A one-pot recipe that will definitely become one of your favourites! Packed with flavour, this Spanish casserole is simply wonderful and needs nothing else with it. How easy is that?
Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy
This has to be the nation's favourite Sunday roast: succulent chicken with lovely herby stuffing, fruity sauce and plenty of gravy. Why not treat family and friends to a real feast?
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
11 Mar 2014 07:51
|Cookery School Webchat with Delia||
Slow Cooker vs Pressure Cooker
10 Mar 2014 18:30
mini i pad
10 Mar 2014 22:01
|Food and travel||
03 Feb 2014 19:58
10 Mar 2014 16:43
|Can Anyone Help?||
09 Mar 2014 20:59
20 Feb 2014 13:40
10 Mar 2014 19:00
11 Mar 2014 07:12