Roasted Mediterranean Chicken
Over a year ago
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Ingredients
- 1 whole Chicken
- Chunk of gorgonzola crumbled
- 4 slices Parma ham chopped
- 1 onion sliced in 8 pieces
- 3 whole garlic cloves
- Selection of vegetables cut into chunks (e.g. courgettes. carrots. parsnips. aubergines. peppers although if using carrots and parsnips. blanch these
- Vine tomatoes (4 per person left on the vine)
Accompaniment
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Description
Everyone loves this dish - it takes quite a bit of preparation but its so worth it - its so tasty.
Method
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1
Pre-heat the oven to 180 degrees
Prepare the Chicken by stuffing Parma ham and gorgonzola underneath the skin. Try and squash the mixture down so it covers the breast area.
Roast the Chicken for 1.30/1.40 hours. It will not need basting as the gorgonzola will keep the meat moist.
Whilst the Chicken is roasting, prepare the vegetables. About 30minutes before the Chicken is cooked, pop the vegetables all together (including the onion and garlic) in olive oil or goose fat into a separate baking tray to roast.
After 1.30/1.40 hours, take Chicken out of the oven to rest. At this time put the vine tomatoes in with the rest of the roasted vegetables and make a thin gravy using the tasty juices from the Chicken and a little wine or stock. Carve the Chicken.
Serve the carved Chicken with the roasted vegetables, vine tomatoes and thin gravy.
Chef's Tips
I read somewhere that stuffing the skin of a chicken is a great way of making Chicken stand out and it so does. Gorgonzola and Parma ham works great but there are lots of other ingrediants that can be used to - get experimenting!
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