Roast chicken

Name: Roast chicken
Yield: 4 servings
Cuisine: Child Favourites
Ingredients: 1.00 chicken; salt and freshly ground black pepper; 1.00 onion halved; fresh marjoram; fresh thyme; 2.00 garlic cloves, crushed; 1.00 lemon sliced; 30.00 ml stock powder chicken; 30.00 ml fresh chillies 573

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

1.00	chicken
	salt and freshly ground black pepper
1.00	onion — halved
	fresh marjoram
	fresh thyme
2.00	garlic — cloves, crushed
1.00	lemon — sliced
30.00 ml	stock powder — chicken
30.00 ml	fresh chillies — 573

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Method:

Preheat the oven to 180 ºC.
Season the chicken well with salt and pepper and insert the onion halves into the cavity.
Carefully insert your fingers under the skin of the chicken to loosen it. Insert sprigs of herbs, garlic and lemon pieces under the skin. Secure the skin with cocktail sticks and truss with string or raffia is necessary.
Place the chicken on the rack of a roasting tin, season with extra salt, pepper and the chicken stock powder.
Drizzle with olive oil and roast for about 1 hour or until done. The chicken is done when the juices run clear when the bird is pricked.
Garnish with extra marjoram.