Who doesn’t love a crispy skinned roast chicken with a juicy flesh! It’s the perfect dish when you want to impress your guests or when you need something that takes about 15 minutes to prep and then basically cooks itself with minimal attention from you.
In my recipe I used a 1.2kg organic macro chicken, which served 2 comfortably for dinner and a bit extra for lunch the next day.
- 1.2 kg organic macro whole chicken
- rosemary twigs
- 1 lime or lemon cut in half.
- pinch of thyme
- pinch of oregano
- pinch of salt & pepper
- 30g butter
- 1 clove of garlic
- 1 onion, chopped
- cooking twine
- 5 potatoes, peeled and chopped into wedges
- 5 carrots, peeled and chopped
- Preheat oven to 200ºc fan forced.
- Prepare your vegetables, chopping them into thick chunks. If you cut them too small they will burn so the chunkier the better. Place them in the bottom of a roasting pan, season with salt and pepper and place in the oven while you prepare the chicken.
- Wash and thoroughly dry chicken. Cut any remaining fat around the neck. Stuff chicken cavity with lime halves, rosemary sprigs and garlic clove. Sprinkle in salt and pepper.
- Tie the chicken legs together using the cooking twine, it doesn’t matter if you’re not a pro at this, just make sure you do it nice and tight (this helps to cook chicken evenly).
- Using half of the butter break it up into small pieces and place it under the skin of the chicken around the breast area and covering as much of the surface as possible. Place a few leaves of rosemary also under the skin to help infuse chicken breast with rosemary aroma.
- Melt remaining butter in microwavable bowl until liquid. Add pinch of salt, pepper, thyme and oregano to butter and mix. Using a basting brush, cover the chicken skin well.
- Remove roasting pan from the oven, sit your chicken on top of the vegetables and place back in the oven for 45 minutes. Removing every 20 minutes to baste your chicken with the juice in the roasting pan, this is what gives you the crispy skin. Ensure to rotate your chicken to even cooking. Prior to removing test your chicken with a meat thermometer, ensuring to place skewer end into the breast without touching the bone.
- Once the time is up, allow chicken to sit for 5 minutes in the juice before carving up and serving.