Paper-wrapped roast chicken
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 90 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 250 (1/2 bag) g baby onions, halved
- sea salt and freshly ground black pepper, to taste
- 1 free-range chicken
- 500 g portabellini and button mushrooms, or mushrooms of your choice
- olive oil, to drizzle
- a few sprigs of thyme
- 3-4 cloves garlic, whole, unpeeled
- salad leaves, for serving
- for serving, crusty bread
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 190°C.
- Season the chicken inside and out. Season the cleaned mushrooms and moisten with oil.
- Place as many mushrooms as you can, together with some of the thyme, inside the chicken cavity. Season the shallots and moisten with oil.
- Place the chicken in the centre of a large sheet of oiled greaseproof paper. Tuck the remaining mushrooms, the shallots, garlic and some thyme underneath the chicken.
- Moisten the skin of the chicken with olive oil. Wrap up in the paper and roast for 1¼ to 1½ hours, or until browned and very tender.
- Serve with the roast mushrooms and shallots, topped with pan juices and with a green salad. Don’t forget bread to mop up the juices.
Leftovers? Cook any leftover mushrooms and shallots, together with the remaining chicken backbone, with a cup of rice and 2 cups of chicken stock.
Add any leftover shredded chicken, then turn into an oiled baking dish, strew with breadcrumbs and grated Parmesan and drizzle with oil.Bake in a medium-hot oven until golden.
Or, for the ultimate midnight snack, smear a split roll with garlic butter. Sandwich with chicken, mushrooms and shallots, wrap up in buttered paper and bake at 190°C for 10 minutes, or until hot and crusty.
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