Perfect Roast Chicken
Finger lickin' good.
Ingredients:
2kg whole chicken
1 lemon, cut into quarters
1 onion, cut in quarters
5 cloves of garlic
3-4 sprigs of rosemary
3-4 sprigs of fresh thyme
1 tablespoon rock salt
1 tablespoon pepper
2 tablespoons of olive oil, divided
300g brussels sprouts, cut in half
2 whole beetroot, peeled and cut into quarters
2 red potatoes, diced
1 carrot, peeled and diced
2 teaspoons olive oil
2 teaspoons sea salt
2 teaspoons pepper
Method:
Preheat oven to 220ºC with the oven rack placed in the lower third
Remove any gizzards from the chicken, rinse the inside and outside under water, and pat dry until it is COMPLETELY dry. You don’t want any moisture, otherwise the skin won’t get crispy. This is very important y'all
In your roasting pan/baking dish, place the chopped vegetables in an even layer. Drizzle with 2 teaspoons olive oil, sea salt and pepper, then toss to coat
Stuff the inside of the chicken with the lemon, onion, garlic and fresh herbs. Season the chicken with 1 tablespoon of the rock salt and pepper and a little olive oil
Place the chicken, breast side up, in the middle of the roasting pan on top of the vegetables
Roast for 60-90 minutes, until the skin is golden and crispy and the thickest part of the breast has in internal temperature of 74ºC using a meat thermometer (or until juices run clear when chicken thigh is pierced with a skewer)
Remove the pan from oven. Lift the chicken out, then tilt the chicken so all the internal juices drip on top of the vegetables
Put the chicken on a cutting board to rest for 10 minutes UNCOVERED. If you cover it the chicken skin can get soggy from all of the steam. Again, this is very important y'all
Toss the vegetables in all the chicken juices, and return to the oven for another 20 minutes to caramelise
Carve the chicken, and serve alongside the roasted vegetables
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