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By Hannah Doherty

       17/11/2016

Cooking

Roast Chicken

Hints and Tips:

  • I find it easiest if I have everything on the bench in front of me ready to go, that way I don't have to keep washing my hands in between touching the chicken and cutting up the lemon etc.

  • Allow chicken to sit on bench (roughly 30 mins) and come to room temperature before cooking, this helps to keep oven at the right temperature once you put it in and will cook it evenly.

  • If you don't have a roasting rack, a wire cooling rack works just as well!

  • When I'm feeling extra lazy I like to use the disposable take-away foil trays that way there's no scrubbing required!

  • First time roasting a chicken? Click here for more handy hints & tips!!

Difficulty

hard

Serves

6

Time

40 mins prep

2hrs cook

Ingredients

  • 2 kg Whole chicken

  • 1/2 lemon, cut into quarters

  • 4 x sprigs of thyme

  • 2 x cloves garlic, whole & unpeeled

  • Oil 

  • Salt & pepper 

  • Kitchen twine (approx 20 cms)

Method

  1. Pre-heat oven to 200°C (fan-forced).

  2. Wash chicken (including cavity) and pat dry with paper towel.

  3. Place chicken on top of roasting rack then put it into roasting dish.

  4. Rub oil all over the chicken (including cavity)

  5. Season cavity with salt and pepper. 

  6. Place lemon, garlic and thyme into cavity and tie legs together

  7. Generously season the top and bottom of the chicken

  8. Place chicken UPSIDE down onto rack and place in the oven

  9. Depending on the size of your chicken, cook the chicken for 90 minutes breast side down (as a guide,  a 1.5 kg chicken takes about 30 minutes per 500 gms of weight to cook). Then take out and turn over and allow skin to crisp up for another 30 minutes or so.

  10. Once cooked, allow chicken to rest for 15 minutes before carving (while I am waiting I make my gravy from the left over juices in the pan)

  11. Serve and enjoy!

Love this recipe? Leave me a comment!
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