Roast Chicken
Preheat oven to 220°c. Pat chicken dry with paper towel, this will help the skin to go crispy.
Cut the lemon in half and stuff it inside the chicken along with the sprigs of rosemary.
Sit the chicken in the roasting pan with the breast side up and cover with olive oil using your hands to rub it in to all the nooks and crannies. Season with salt and pepper, turn it upside down and do the same with the underside.
Place in the oven with the bottom side up and roast for 20 minutes or until golden brown.
After 20 minutes, take the chicken out and turn it so it’s facing the right way up, turn the oven down to 200°c continue roasting for another 40 minutes.
Rest for 10 minutes before carving and serving.
Ingredients
Directions
Preheat oven to 220°c. Pat chicken dry with paper towel, this will help the skin to go crispy.
Cut the lemon in half and stuff it inside the chicken along with the sprigs of rosemary.
Sit the chicken in the roasting pan with the breast side up and cover with olive oil using your hands to rub it in to all the nooks and crannies. Season with salt and pepper, turn it upside down and do the same with the underside.
Place in the oven with the bottom side up and roast for 20 minutes or until golden brown.
After 20 minutes, take the chicken out and turn it so it’s facing the right way up, turn the oven down to 200°c continue roasting for another 40 minutes.
Rest for 10 minutes before carving and serving.
