So here’s my recipe for Whole Roasted Chicken.
20 Minutes for preparation
20 Minutes resting time
1 hr 30 minutes cooking time
- 1 roasting chicken (1.5 kg or less)
- Black pepper
- Butter, melted
- Olive Oil
- 4 medium carrots, cut into 2 inch chunks
- 1 Lemon
- 1 tomatoes,( you can add another if you love roasted tomatoes), cut in 4 halves
- 1 Large Onion, cut in two halves
Take out the chicken from the fridge 30 minutes before preparing it. Rinse it well, outside and inside and clean the skin extra carefully. It’s important not to remove the skin as it is the source of the moisture. Cut a lemon in two halves and put them inside the chicken’s cavity. Liberally spread some salt and pepper inside the cavity and stuff with some ginger and a few garlic cloves (according to your taste). Put the chicken breast side down on a roasting tray. You may want to tuck the wings under the body, which I completely forgot yesterday (for my Christmas dinner) and the wings ended up looking like a bat’s wings. While most roast chicken recipe asks for the legs to get tied, I doesn’t like using kitchen threads in my food. Brush the outside of the chicken with enough butter. Here’s a little trick, try buttering under the skin and then the outside. It provides extra moisture. Spread some salt and pepper over the chicken liberally. Place the tomato, onion and carrots on the roasting tray.
Place the roasting pan in a preheated oven and turn down the temperature into 200°C and cook the chicken for 1 hr and 30 minutes or until the chicken is tender.
Remove the chicken to a board where you would like to carve it. Let it rest for 15 minutes. Do not try carving it immediately after taking it out of the oven. Cover it with a foil or a kitchen towel.
[The wings are looking weird right? Lesson learnt, won’t forget to tuck the wings inside the next time]
After 15 minutes you can carve it and enjoy it with anything you like, I personally prefer mashed potato and garlic bread.