Basic roast chicken

I was thinking of making this for Xmas at home. :D



(serves 4)

Ingredients
    1.6kg whole chicken
    1 lemon, halved
    Cracked black pepper
    Sea Salt
    2 teaspoons olive oil
Directions:
  1. Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper.

  2. Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string.

  3. Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve with roast vegetables, if desired.

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