Basic roast chicken

Basic roast chicken

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Master the art of roasting a chicken to perfection so that it has a crunchy skin on the outside and juicy, tender meat underneath.

The ingredient of Basic roast chicken

  1. 1.6kg whole chicken
  2. 1 lemon, halved
  3. 2 teaspoons olive oil

The instruction how to make Basic roast chicken

  1. Preheat oven to 220C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper.
  2. Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string.
  3. Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve, drizzled with pan juices and roast vegetables, if desired.

Nutritions of Basic roast chicken

fatContent: 781.052 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 8.6 grams saturated fat
sugarContent:
fibreContent:
proteinContent:
cholesterolContent: 115.8 grams protein
sodiumContent: 356 milligrams cholesterol

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