Oliver's roast chicken recipe?

I love the roast chicken from Oliver's. Just wondering whether any one know the recipe? Thanks.

Oliver's Roast Chicken


Ingredients:


Olive oil 50ml

White wine 100ml

Onion, chopped 1 small

Dried herb mix - tarragon, parsley, oregano, rosemary (1 teaspoon of each)

Ground white and black pepper 1 tablespoon

Salt ½ teaspoon

Chicken 1 whole





In a bowl, mix olive oil, wine, onion and herbs together


Rinse chicken and pat dry with paper towel


Mix pepper & salt together and rub chicken with mix.


Place chicken in a Ziploc, pour liquid marinade in bag and seal, pressing out as much of the air as possible.


Put bag in fridge and marinade overnight. The chicken is best if it's marinated for at least 12 hours.


Remove chicken from marinade, place in roasting pan.


Roast chicken, breast side up, in a preheated oven at 400F / 200C.


Cooking time should be 20 minutes per pound (450 g).


To test if chicken is done, a meat thermometer should read 160F if inserted into the breast; or 170F if inserted into the thigh.


Rest chicken for 15 minutes before cutting to keep juices inside the bird.

hmm, i would have guessed there is some sort of soy sauce given the color.

Here is my version of Jamie Oliver’s Fantastic Roast Chicken.

* 1 whole chicken 1.8kg with skin on

* 1 whole lemon

* 1/2 block of butter softened

* 2 large yellow onions cut into chunks

* 2 medium sized carrots cut into chunks

* 500g small potatoes cut into halves

* Dried mixed herbs

* Salt& Pepper

* 8 rashers of back bacon

* 3 cloves of garlic chopped

* Aluminium foil


How to:-


1. Pre heat the oven to 220 degrees for about 20 minutes.

2. Wash the chicken inside out and pat dry with some paper towels.

3. Peel the rind off the lemon and chop it into fine bits. Tear the bacon into little bits and add to the softened butter together with the chopped garlic and lemon rind. The butter should be soft so it is squishy but not melted to a liquid. I leave the butter out to soften a few minutes before I’m ready to start cooking.

4. Add some mixed herbs to the butter and some salt and pepper.

5. Carefully, with the chicken cavity facing you, peel the skin of the chicken away from the flesh without tearing it. You should feel a pocket form between the skin and flesh.

6. Using your hands, pick up some of the butter mixture and stuff it into the pocket you just created. Repeat on the other side.

7. Rub the rest of the butter mixture all over the chicken, inside and outside. It helps crisp the skin and adds flavour while it cooks. If you have any remainder mix, just place it in the cavity of the chicken.

8. Slice the lemon in half, poke the flesh a little with a fork then place the lemon halves into the chicken cavity. You can tie the legs together at this point, or just leave them.

9. Tear off some smallish pieces of aluminium foil and wrap it around the wing tips and ends of the chicken drumsticks to prevent it burning.

10. Place the chicken in the hot oven and leave it for 25 minutes.

11. After 25 minutes, remove the chicken from the oven. You will notice that the butter has melted into the tray and the skin is starting to brown. With a pair of tongs or chopsticks, lift the chicken and quickly toss the potatoes, carrots and onion chunks in the butter. Then, place the chicken back onto the bed of vegetables and return to the oven for 45 minutes.

12. About 15 minutes before the chicken is ready, open the oven and remove the foil so the wing tips and drumstick tips brown evenly.

13. To test if the chicken is done, stick a tester or knife into the drumstick or breast area of the chicken and see the juice that runs out. If its clear, its done. If its red, leave it a while longer.

14. When its done, remove and let the chicken rest for 10 minutes before serving.