Super-easy classic roast chicken. Even better that it is quick to prepare and tastes fantastic! Everyone in the house loved it! Will definitely be making this one again! So simple and turned out soooo succulent and lots of flavour. I'll never buy a precooked chicken again, this was worth it. Yummy! I used a lime instead of a lemon as that is what I had. The chicken skin was crispy and super tasty. Will be passing this recipe on thanks.
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| Super-Easy Classic Roast Chicken |
Ingredients
1.6kg whole chicken
1 lemon, halved
2 teaspoons olive oil
Method
- Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper.
- Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string.
- Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve with roast vegetables, if desired.
I thought this recipe looked a bit blah, but it was really impressive! I used a 1.4kg chook and an hour was perfect. Based on what other readers wrote, I turned it over twice during the cooking, which gave it a beautiful crispness all around and wonderfully moist inside. I added veggies covered with foil in a separate pan to the oven at the same time as the chicken and removed the foil in the last 20 min to brown and they turned out fabulous. Thanks for a top recipe!
Great recipe, cooked to perfection using the recipe cook time and temp. I tried turning upside down to rest but this meant that I lost any crunch to the skin - despite having drained the juices. I used a terracotta roasting dish, without rack insert. Next time I will rest it on a wire rack. Made a delicious gravy from the juices by adding 1tb cornflour and 2tsp veg stock powder and stirring over a low heat for 5 min or so. I will be making this again, got compliments from all at the table.
Used a big 1.8kg chicken and squeezed the lemon on and then placed the lemon pieces and 1 clove of garlic halved and squashed into the cavity of the chicken, sprayed with olive oil and then coated with a mixture of paprika, rock salt and tarragon. it took quite a while to cook but it was so yummy...the breast was juicy and the lemon permeated all the chicken...delicious!
