Whole Roast Chicken
A delicious and easy chicken recipe for the whole family to enjoy.
Prep Time
20minutes
Cook Time
1hour
Prep Time
20minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat your oven to 190ºC / 375ºF.
  2. Prepare the chicken for roasting by removing the gland next to the parson’s nose as this can taint the chicken with an unpleasant oily flavour. Watch the yellow glands. These need to be cut out very carefully. Sometimes there is a plastic bag of innards in the cavity. Remove this too.
  3. Turn the chicken over on to its breast side. If you look carefully behind the parson’s nose, below the skin you will notice bulging.
  4. Spread the crushed garlic over the entire surface of the chicken.
  5. Place the sliced onion in the centre of a roasting tin and put the chicken on top.
  6. Pour the lemon juice and oil over the chicken.
  7. Season well with salt and pepper and sprinkle generously with the dried herbs.
  8. Bake in the oven for about 1 hour or until the juices run clear, i.e. there is no blood when the thigh is pierced with a sharp knife. It is very important to ensure that the chicken is well cooked to avoid any risk of salmonella – better to over-roast than to undercook chicken.
Recipe Notes

A good and very easy stuffing can be made by chopping apples, dried prunes or apricots, and mixing with fried onion and breadcrumbs. Place the stuffing in the cavity. This will absorb the juices during cooking and taste delicious.

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