Perfect roast chicken with Parmesan and caramelised onions, on the table in just 45 minutes. Less time, less faff and even more flavour than a Sunday roast.
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Serves
4
Bone-In Chicken Breasts
Chicken Legs
Salted Butter
Olive Oil
White Onions
Garlic Cloves
White Wine
Parmesan Rind
Lemon
Parmesan
TO SERVE:
Steamed Greens
Crusty Bread
Serves
4
Bone-In Chicken Breasts
Chicken Legs
Salted Butter
Olive Oil
White Onions
Garlic Cloves
White Wine
Parmesan Rind
Lemon
Parmesan
TO SERVE:
Steamed Greens
Crusty Bread
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Step 1.
Season the chicken pieces generously with salt. Preheat the oven to 225°C fan.
Step 2.
Heat the butter and olive oil in a heavy-based oven-safe frying pan set over medium-high heat. Place the chicken skin-side down in the pan for 5-8 mins until the skin is lightly golden and starting to crisp up (it will finish crisping up in the oven).
Step 3.
Meanwhile, thinly slice the onions.
Step 4.
Remove the chicken from the pan and add in the onions to fry for a few minutes in the chicken fat until lightly golden.
Step 5.
Place the chicken back in along with the whole garlic cloves and transfer the pan to the oven for 10 mins.
Step 6.
Carefully pour in the wine (or water if you prefer) around the chicken and add the Parmesan rind. Reduce the oven to 200°C then return the chicken to the oven for about 15-20 mins or until cooked through (the breasts will cook faster than the legs so you may need to remove them after 15 mins and continue cooking the legs for another 5 mins).
Step 7.
Remove the dish from the oven and squeeze over the juice of the lemon. Leave the chicken to rest for at least 5 mins.
Step 8.
Serve with more grated Parmesan, seasonal greens and crusty bread.
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