Roast chicken...

This is such a classic dish: it is so delicious, so easy to cook, and depending on the amount you cook, you can use any left-over for an endless number of menu options - chicken salad, chicken sandwich, chicken and spaghetti, chicken soup, chicken stock...it really is something you want on your fridge for those days when you really can't be bother to do something original :)

This is pretty much my mother's recipe, with a little bit of this and that which I have learned along the way :)

One thing that is absolutely crucial, in my opinion, is to season the chicken beforehand - I'm not sure if I can call it an Angolan or/and Portuguese thing, but in my family it is definitely compulsory: you always season the meat before cooking.

Also, I love chicken as much as anyone, but I think it is quite bland, so one of my main concerns is to give it as much flavour as I can.

As you will note, I cut the chicken (actually, the butcher did ;)) in pieces before cooking it - of course you can cook the whole chicken, but I just think it is easier this way, it requires no carving, and you really don't lose anything flavour-wise!

Well, with that in mind:

(1) Pre-heat the oven to 200C;

(2) Season the chicken with salt, ground black pepper, garlic (finely minced) - I will either smash the garlic, salt and pepper in a pestle and mortar, add some olive oil (makes it easier to rub the mixture on the chicken) or I will use an hand blender; A couple of bay leaves are also a good addition to the seasoning :)

I usually allow the chicken to marinate for at least half an hour.

(3) While the chicken is marinating, prepare your veggies - slice some carrots, onions and potatoes;

(4) Lay the vegetables on a roasting tin;

(5) Lay the chicken over the vegetables;

(6) Add the juice of an orange (helps browning the chicken), a tablespoon of mild paprika powder (optional) and some white wine (it is important to keep the chicken moist and to have some sauce, so you can either add some water or some white wine);

(7) Smear a tiny bit of butter over each piece of chicken - it adds some flavour and also helps with the browning;

(8) And, for the pièce de résistance (thank you Daddy for this tip ;)) put an apple in the middle of the roasting tin, preferably a green apple, but if you only happen to have a red apple that will do too - helps with the flavour, and it is a delicious side for the chicken.

(9) Cook the chicken for 1hr20m in a 200C oven;

(10) To make sure that the chicken is completely cooked, cut between the leg and the breast, if the juices run clear the chicken is ready :) If, for some reason, the vegetables aren't completely cooked and the chicken is, take out the chicken and put the vegetables back to the oven until they are ready :)