Roasts and Kebaps | Ozlem's Turkish Table

Roast Chicken with Vegetables – Firinda Sebzeli Tavuk

Posted by Ozlem on Feb 9, 2011 in Roasts and Kebaps, Uncategorized | 0 comments

I like the way my mother cooks roast chicken. She first half cooks the chicken in plenty of water with vegetables, and gets a lovely stock. This also makes the chicken really tender and moist. (The stock is saved to make soup or rice later, using the left over chicken roast.) She then roasts the marinated chicken and vegetables together. This way, you make the most of the chicken and the stock, creating multiple, wonderful family meals. Please use free range (naturally reared) chicken if you can, as it really justifies the extra cost. Serves...

Welcome to Ozlem's Turkish Table (or as we say in Turkish, "Hosgeldiniz").

I was born and bred in Turkey, and lived there for 30 years. I feel very fortunate to be a part of this rich and welcoming culture. Turkish cuisine is healthy, delicious, affordable and most recipes are very easy to make. Here, I would like to show you how you can recreate these wonderful recipes in your own home. Living in England, I also cook other Mediterranean inspired dishes and some wonderful sweet treats. I hope the recipes may inspire you to have a go!