It is such a treat to have a homemade roast chicken especially in between work days! While roasting chicken on a pan will always has a special place in my heart, I am excited to share with you French (Dutch) oven roast chicken is a recent and delicious addition to my repertoire.
I got this idea from reading about Miranda Kerr has cooked a slow roast chicken for her new husband, Evan Spiegel on the morning of her wedding day because it was his favourite! If it wasn’t stressed for her to cook this on the morning of her wedding, it certainly not going to be stressed for me to cook it on a work night ha!
Having said that, my recipe is not slow roasted which usually takes between 4 to 5 hours at 140C (250 Fahrenheit) depending on the weight of the chicken. I shudder to think I have to wait this long for dinner after work!
For a 1.4kg (3 pounds) chicken roasted at 180C (350 Fahrenheit) in a 20cm 2.4 L Le Creuset French Oven (c/o Everten), it took me about an hour to finish cooking with some vegetables on the side. What I discovered from roasting chicken this way is it keeps the chicken succulent and moist as it allows the chicken to cook in its own juice. Having said that you don’t get crispy skin as you would do with roasting on a pan. To be healthy, we usually forego the skin of the roast chicken so it is no big loss to us.
Having said that, on occasions, I will pan fry roast chicken skin on a dry pan over low-medium flame to create a chef treat for moi. The fat will render as it sizzles and after a minute or so, the skin will crisp up like a tasty and addictive biscuit! If crackling if your thing, the poultry version of a crackling is an indulgence!
Oh did I just put Miranda Kerr and crackling on the same article ha?
Disclaimer: This is not a sponsored post. The Le Creuset pot was a gift to me by Everten – Australia’s leading online kitchenware retailer.