Old fashioned roast chicken

Roast a bird the classic way.
 
roast chicken

Recipe from: 4/1/2005 12:00:00 AM
Preparation time: 5 minutes
Cooking time: 1.5 hours plus 15 minutes resting time
 
 

Ingredients

 
  • 1.50
    kg
    free-range chicken
  • 2
    lemons, the juice
  • 1
    large rosemary sprig
  • 1
    onion, quartered
  • 6
    cloves garlic, unpeeled
  • olive oil
  • salt and milled pepper
Servings: Change Serving
 
 

Method

 
Wipe the chicken inside and out with a damp cloth.
Squeeze the juice of one lemon into the chicken cavity and season well.
Stuff with rosemary, onion and garlic.
Place the bird on the rack of a roasting pan.
Squeeze remaining lemon juice over the chicken, rub with olive oil and season.
Place in a preheated 200 °C oven and roast for about 1 to 1.5 hours.
You need only baste the chicken once or twice during roasting, paying particular attention to the breast area, which is the leanest and therefore dries out the quickest.
Remove from oven, cover with foil and allow to rest for at least 15 minutes before serving.
Serve with baby roast potatoes and a mixed salad or steamed vegetables.
LOW-FAT ROASTIES
Place unpeeled potatoes in a roasting pan, toss with a little olive oil and coarse salt.
Roast along with the chicken for about 45 minutes.
 

Read more on: poultry  |  roast
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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