Yum Chicken Roast with Chinese Stir Fry Vegetables.
1 x Chicken - whatever type you usually buy.
2 x large onions roughly chopped
Garlic to taste - I used 3 x cloves
1 x Pack of Chinese Stir Fry Vegetables - best is Sainsbury's £1.00 bag.
1 x mug of dissolved Chicken stock
Pepper to taste - no need for salt enough in the stock cube.
No oil required plenty of fat in the chicken skin.
Deep casserole dish that will take all the ingredients or one of those chicken brick terracotta thingys.
Pre heat your oven to 180C
Place the onion, garlic and stir fry vegetables in the bottom on the casserole.
Clean chicken, remove the string holding the legs.
Place on top of the vegetables.
Pour over the chicken stock. I use Telma Sainsburys carry it.
Cover with tinfoil, make sure that you wrap tightly and seal to keep the steam from escaping,
Place in middle of oven and cook for 1 hour.
Take out, lift chicken out, rest on plate, stir vegetables. Replace chicken and put all back in the oven.
Cook for another 1/2 to 3/4 hour, check if chicken is almost done then take off tinfoil and brown. If not shove it back in covered and leave another 1/2 hour. Times are a bit varied according to size of chicken and your oven.
Should be done now. Take off tinfoil and leave in oven till skin is nice and brown and crispy.
You can use the lovely stock for some gravy, then whizz the rest up, veg and all, in the blender and use as a base for really tasty soups.
Chicken should be really moist and very tasty. You can slow roast some spuds, root veg on the lower shelf as well. Enjoy.
Excellent one to put in the oven and go out for a long walk, or church on Sundays.