Back to basics: Crispy Roast Chicken
Description
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!
Ingredients
| 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 |
Directions
- 1
- Preheat the oven according to the cooking instructions.
- 2
- Rinse and pat the chicken dry with kitchen towel before placing on a roasting rack in a roasting pan.
- 3
- Mix the water, wine and stock and pour into the roasting pan - do not let the mixture touch the base of the chicken.
- 4
- 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.
- 5
- Rub in salt, pepper, paprika and olive oil all over the chicken - making sure you coat the whole chicken.
- 6
- Sprinkle with thyme leaves.
- 7
- Place on the middle rack of preheated oven and cook for 30 minutes per 500gm or according to cooking instructions.
- 8
- Once cooked, allow chicken to rest for 10 minutes before carving. Drizzle pan juices over roasted chicken.
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