Friday Night Roast Chicken

This recipe has become one of our favourites ... especially for Shabbat :o)
Chicken, particularly this one, has become one of our favourite Friday night Shabbat dinners. It is really good accompanied with Potatoe salad with a lemon mayonnaise dressing. Both these recipes follow below :o)

Friday Night Roast Chicken

Prep time : 15 mins
Cooking time: approx 85mins
Serves: 6

2-2.5 kg roasting chicken (giblets removed)
1 bunch (about 25g) fresh rosemary
1 lemon, sliced into wedges
3 garlic cloves, peeled
2 onions, peeled and roughly chopped
250ml dry red win
salt
freshly ground black pepper

1. Preheat oven to 200 degrees C / 400 degrees F/Gas mark 6. Pull the skin from the breast of the chicken and slip some rosemary, lemon wedges and garlic cloves under it. Place the rest of these ingredients in the chicken cavity.

2. Arrange the onion in a roasting tin. Pour the wine over the onions. Add enough water so the tin is three-quarters full.

3. Place the chicken breast-side down in the tin. Season to taste with salt and pepper. Cover the pan with foil.

4. Bake for 80-85 mins. Remove from the oven and leave to rest for 10-15 mins. Carve into portions and transfer to a serving platter.

Keep the bird covered until the last 15 mins of cooking time. Remove the foil and place back into oven for the remaining 15 mins allowing the skin to crisp. Adding the red wine and water to the roasting tin keeps the chicken succulent and prevents the flesh from drying out.

Potatoe Salad with Lemon Mayonnaise

Prep time: 10 mins
Cooking time: 20 mins
Serves: 8

2 teaspoons sea salt
750g baby new potatoes, cleaned and halved
2 large egg yolks
Juice and zest of 1/2 med organic lemon
1 teaspoon dry mustard (any variety)
1 tablespoon castor sugar
Freshly ground black pepper
300ml vegetable oil
Snipped chives to garnish

1. Fill a large saucepan with water. Add 1 tspn salt. Bring to the boil over med heat. Add the potatoes and cook until tender (approx 20 mins). Drain and leave to cool.

2. Place the egg yolks. lemon Juice and zest, mustard and sugar in a blender or food processor. Season with salt and pepper to taste. Blend ro process until the mixture is smooth.

3. With the blender running, slowly add the vegetable oil. Blend or process until the oil is thoroughly blended into the mixture. Adjust the seasoning as desired.

4. Mix together the mayonnaise and cooled potatoes. Transfer to a serving bowl, garnish with chives and serve.



Of course this is served with gorgeous home-made Challah and fresh green salad :o)

Shabbat Shalom to you all!!

Blessings