So chickens are on sale this week in my favorite supermarket a bargain a 3,000 each. I considered it to be such a bargain that I decided to buy two and eat twice as much, saving myself no money at all (boy am I smart). I must state that chickens here are rather on the small side, to stay the least . It’s certainly not beyond the realm of possibility to eat a whole one (or two). I must confess though that I didn’t eat all the meat, I had some left over which I used to make Thai Chicken noodle soup the  recipe coming later this week. Most of my roast chicken recipes are more of a winter theme, so to summer it up I served it with rice salad. The left overs also made a great lunch to take to work. My schools dinners are poor at best, unless boiled bean sprouts and kimchi float your boat? They do not float mine!


Roast Chicken

1 whole chicken

1/4 of a lemon

2 sprigs of rosemary

2 cloves of garlic

1-2 table spoons of olive oil

A pinch of salt and pepper

Rice Salad

200g of brown long grain rice (I used brown as that’s what I prefer but white would be ok too)

1 green pepper

1 red pepper

1 yellow pepper

15 cherry tomatoes

1/2 cucumber

A bunch of spring onions

1 lemon (or just use the 3/4 left over from the chicken)

1 tablespoon of olive oil

A pinch of salt and pepper

2 tablespoons of balsamic vinegar.


Put the two sprigs of rosemary, the wedge of lemon, and the garlic inside the chicken. Rub the outside of the chicken with olive oil and sprinkle with salt and pepper, cover with tin-foil and roast for about an hour at 200. Cooking times may vary, it may need longer depending on the size of the chicken. To check it’s done, cut into the thick part of the thigh,if the juice runs clear its ok. Once the chicken is done, cook for a further 10 minutes without the foil just to crisp up the outside.

For the rice salad, cook your rice and then run it under cold water when it’s done. Leave it to drain. Chop the peppers, tomatoes, cucumber, and spring onions into small pieces and mix them in with the rice. Add the lemon juice, balsamic vinegar, olive oil, and a pinch of salt and pepper. Feel free to add some fresh herbs if you have some on hand. Voilà my easy roast chicken and rice salad!



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