At Easter, it is really nice to make an effort to celebrate food with family and friends. Over the past few years, I have found roast chicken my Easter roast of choice as it is simple to prepare. When served with salad and baked potatoes, it’s not too heavy to enjoy on a long table lunch.
I usually roast two chickens using the beer can cooking method. It always gladly results in a very moist and tasty chicken. As a start, I season one with a couple tablespoons of smoked paprika and salt. I then drizzle the chicken with oil and rub it with smoked paprika and salt all over. After seasoning, I insert an open beer can in the cavity and stand it upright in a roaster.
In a separate roasting dish, I rub the other chicken with a heap of thyme, garlic, and sea salt. I will also stand the chicken upright on an open beer can and stuff in some extra wedges of lemon and garlic cloves in the cavity.
If you have a small oven, it would be wise to stick to just one chicken recipe. That way, you can stand both chickens upright in the same roasting dish.
Turn the oven on high (to 200C) and roast the chickens for about 20 minutes. Then turn it down to 140C for 40 to 50 minutes, depending on the size of the chicken.
Once cooked, remove the chicken from the roaster and let it rest. Pop the roaster on the stovetop to reduce the jus and create a delicious gravy. Add a touch of flour if it needs thickening.
Serve your Easter roast with crispy cos lettuce, chives, and crouton salad tossed in extra virgin oil. And then make some gourmet potatoes combined with tarragon, two egg yolks, white wine vinegar, olive oil, and Dijon dressing.
For something more, try sauteing carrots sticks in two tablespoons of butter, honey, and a cup of orange juice. Season with salt and freshly ground pepper to taste. It will surely be a sensational side dish to go with your Easter roast.