How to roast a chicken in your Le Creuset
The iconic Le Creuset Dutch oven is indispensable in the kitchens of home cooks and professional chefs alike. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising and roasting, thanks to its ability to maintain even and consistent heat. The enameled Dutch oven needs no seasoning, and it’s suitable for both stovetop and oven use.
Choosing Le Creuset is a no brainer - the hard part comes with choosing which stunning colour you like the best and then..... well....what to do with it?
Check out this amazing roast chicken recipe :
INGREDIENTS
1 x chicken
4 lemons, cut in half
6 Tbsp. olive oil
8 shallots, peeled
16 baby parsnips, peeled
1 sprig rosemary, thyme, oregano, parsley
2 tsp. salt
2 tsp. pepper
½ cup mixed herbs, chopped
METHOD
Preheat oven to 230°C.
Rinse chicken well and pat dry.
Squeeze two lemon halves and place inside chicken along with herb sprigs and 1 tsp. each of salt and pepper.
Loosely tie chicken legs together with kitchen twine.
Tuck wings under chicken.
Rub 3 Tbsp. olive oil over chicken to coat and then sprinkle with chopped herbs and 1 tsp. each of salt and pepper.
Coat bottom of roaster with 3 Tbsp. olive oil.
Place chicken in roasting pan and surround it with shallots, parsnips and lemon halves.
Roast in the oven for 15 minutes.
Lower heat to 180°C and roast for 45 minutes.
Serve on a large platter surrounded by parsnips, shallots and lemon halves.
Enjoy :)
