TV chefs are always telling you how wonderful their recipes are, so when Karen Martini of Australia's "Better Homes and Gardens" TV show said, "This will be the best roast chicken you've ever made!"
I was sceptical.
"Well, it looks pretty good, but I don't know about Roast Chicken without a nice rich gravy," I thought. Nevertheless, I decided to give it a try.
Now I can honestly say, "THIS WAS THE BEST ROAST CHICKEN I HAVE EVER MADE OR EATEN" - and boy I've eaten some roast chicken in my time!
Now, I must confess to having amended Ms Martini's excellent recipe a bit. Her idea of 'rustic' is to just chop up all the garlic without peeling any of it, throw in the onion with the peel still on, and add the herbs still on their woody stalks. I wasn't keen on the idea of spitting out bits of papery garlic peel and burned bits of stalk as I ate, so I peeled most of the garlic and stripped some of the herbs from their stalks before adding them to the chicken. If you want to be authentically rustic, by all means, just whack everything in with no preparation - it will certainly save a lot of time.
The other change I made to the recipe was that I boosted up the sauce a bit. I like LOTS of sauce, and although the chicken yielded a good amount when it was cut, I wanted lashings, so I topped it up with some chicken stock and another good squeeze of lemon juice. Again, whether you do this is entirely up to you.
All I can promise is that if you make this chicken the way I did, it should be the best roast chicken you've ever had. Oh, and by the way, although it's wonderfully flavoursome and succulent served hot - it's almost better cold because the garlicky lemony flavour seems to come out even more!
Did I mention I love this recipe? Oh, shut up, Kooka and tell the people how to make it!