roast chicken
Roast Chicken
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  1. 1 oven-ready chicken
  2. teaspoon salt
  3. 1 lemon
  4. 2-4 cloves garlic, roughly chopped into thirds
  5. Sprig of rosemary and/or thyme
  1. Preheat oven to 210°C (Gas Mark 6).
  2. Prepare the chicken: The cavity of the chicken should be filled with ingredients chosen to impart flavour and retain moisture. I almost always use a lemon cut into quarters mixed with a few cloves of garlic and a handful of thyme and/or rosemary.
  3. Lastly I rub the skin of the chicken with a little salt to help it crisp.
  4. Roast for 20 minutes at 210°C (Gas Mark 6).
  5. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 45 minutes (small chicken) to 70 minutes (large chicken).
  6. Remove the joint from the oven and check that juices run clear.
  7. Rest for 20 minutes before carving.
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