I love to serve a roast chicken at every Sunday day lunch.
I will let you in on a secret, I have never made a roast chicken from scratch. I always buy the frozen spiced chicken from the store and all I do is just pop it into a oven bag and bake in the oven till done.
But today is the day that I face my fears and make a basic roast chicken from scratch… okay maybe not from scratch, because I am buying the chicken dead already, I am not killing it myself, I don’t think I could pluck all those feathers.
I came across this recipe in Lisa Clark’s Everyday cookbook.
It is simple and really with this few ingredients the chicken does come out scrumptious and moist.
- 1 x large free range chicken.
- 50g x rama margarine at room temperature.
- Salt and pepper to season.
- 1 x lemon, halved.
- 3 x cloves of garlic, crushed.
- Handful of fresh thyme.
- 20ml x olive oil.
- Wash the chicken, cavity as well, pat dry with hand towel and trim off any excess fat and skin.
- Using your hands, rub the margarine over the entire chicken, sprinkle seasoning over the chicken and pop onto a greased baking tray.
- Squeeze the lemon juice over the lemon and then take both halves and stuff it into the cavity of the chicken.
- Add the garlic and some thyme.
- Tie your chicken legs together.
- Drizzle the olive oil over the chicken and pop into a preheated oven.
- Bake at 180 degrees for 1 – 2 hours or until the meat tester shows done or the juices from the cavity flow clear.
- Every 15 minutes, baste the chicken with the sauce in the baking tray.
- When the chicken is ready, remove from the oven and allow to rest for 10 – 15 minutes before serving.