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Roast Chicken

See original recipe at: noobcook.com
kept byKeegansoh
recipe bynoobcook.com
Notes: 

Can add roast roast vegetables together with your chicken. Just cut vegetables to chunks (use roast-friendly ‘hard’ vegetables such as potatoes and carrots), coat with olive oil, season with salt and pepper, and spread the vegetables as a thin layer on the roasting tray.

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Ingredients: 

- 1 whole chicken ,
- 1/4 cup melted butter
- sea salt & pepper
- herbs of choice
- garlic cloves, peeled
- 1/2 lemon

  1. Wash chicken and pat dry. Lay chicken on a oven-safe roasting tray. Stuff cavity with garlic, lemon, celery and assorted herbs, leaving some to scatter around the tray in step 3.

  2. Using a pastry brush, glaze chicken with olive oil. Then rub generous amounts of sea salt all over the chicken, and crack generous amounts of black pepper all over the chicken.

  3. If you are using herbs, sprinkle some of them over the chicken.
  4. Roast at 220C for half hour, take out the tray and baste the chicken skin with its juices using a pastry brush. Return the bird to the oven, roast at 200C (390F) for another 20 minutes to 30 minutes till chicken is cooked (basting once more in between).  (For small chicken, 40 mins in total should suffice
See original recipe at noobcook.com

 

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