The perfect roast chicken

Recipe from: 10 December 2015
recipe, chicken, roast,lunch,dinner

Ingredients 5
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1.5
    kg
    whole chicken, patted dry
  • 2 1/2
    tsp
    salt
  • 2
    tsp
    crushed black pepper
  • Small bunch mixed herbs, such as rosemary, thyme and sage
  • zest of 1 lemon (use a vegetable peeler)
 

Method

00:15
 
Heat oven to 230 degrees C.

Season the chicken inside and out with salt and pepper.

Refrigerate the chicken uncovered, overnight.

Place chicken breast-side up in a roasting pan and stuff the cavity with the herbs and lemon zest.

Tie the legs together with kitchen string and roast 50 minutes, then baste chicken with the pan juices.

Continue roasting until chicken's juices run clear when skin is pierced .with a knife (about 5 to 10 minutes longer.

Let the chicken rest for 10 minutes before carving.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  chicken  |  roast  |  lunch
 

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