A roast for Sunday lunch can’t be beaten. A roast that takes just about no effort is even better. A few simple ingredients paired beautifully, can make a lunch set for the books.
Give my Sriracha and Sedgwick’s Roast Chicken recipe a try for you next Sunday lunch. A couple of potatoes thrown into the mix with a simple salad and your family will be singing your praises.
SRIRACHA & SEDGWICK’S ROAST CHICKEN
- 1 large cleaned free range chicken
- 15 ml olive oil
- 15 ml Sriracha
- 45 ml Sedgwick’s Old Brown or other sherry
- handful fresh parsley, washed and roughly chopped
- handful fresh thyme, washed
- half a lemon
- 2 cloves garlic, crushed
- salt and pepper
- Preheat the oven to 180 degrees Celsius.
- Place the chicken in an ovenproof dish.
- Combine the Sriracha, Sedgwick’s, olive oil, salt and pepper in a small bowl, then pour it over the chicken and gently rub it into the chicken.
- Place the lemon and garlic in the cavity.
- Lift the skin over the breasts and press the parsley and thyme under the skin. Add some of the herbs into the cavity and around the chicken.
- Cover the dish and place it in the oven to roast for about 50 minutes.
- Uncover the chicken and baste it with the liquid in the dish. Allow the chicken to roast for another 15 – 20 minutes until golden and crispy.
- Remove from the oven and serve with roast potatoes, rice, veggies or salad.
Make use of leftover roast chicken for delicious and flavourful chicken mayo sarmies on fresh sourdough bread.