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Back to basics: Crispy Roast Chicken

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Gone are the days of slaving away in the kitchen for the perfect roast chicken.

A good chook no longer needs to be designated to the Sunday roast, nor does it take all morning or afternoon to prepare or require a nine part harmony stuffing to create a deliciously juicy chicken.

Suitable for those just starting out in the kitchen, plus the leftovers can go straight into a pot with any vegetable trimmings and an onion to make your own homemade stock!


1 whole free range chicken (weight will vary cooking time)
salt and pepper to season
2 tbsp. extra virgin olive oil
small bunch fresh thyme/2 tsp. dried thyme leaves
1 tsp. smoked paprika (or whatever is on hand)
2 small lemons
1 cup water
1/2 cup white wine (or replace with extra stock)
1 cup liquid vegetable stock


Preheat the oven according to the cooking instructions.
Rinse and pat the chicken dry with kitchen towel before placing on a roasting rack in a roasting pan.
Mix the water, wine and stock and pour into the roasting pan - do not let the mixture touch the base of the chicken.
Cut the lemon in half, make small pricks in the skin and microwave for 20 seconds. Stuff the lemon and half the thyme in the chicken.
Rub in salt, pepper, paprika and olive oil all over the chicken - making sure you coat the whole chicken.
Sprinkle with thyme leaves.
Place on the middle rack of preheated oven and cook for 30 minutes per 500gm or according to cooking instructions.
Once cooked, allow chicken to rest for 10 minutes before carving. Drizzle pan juices over roasted chicken.