Whole roast chicken

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Whole Roast Chicken of Forbidden - Recipefy

1 whole chicken, giblets removed
juice of 1 lemon
3 cloves garlic, finely chopped
3ml cayenne pepper
5ml paprika
10ml dried oregano
3ml freshly ground black pepper
4ml salt
30ml olive oil

Prep. Time → 20 min

Cook Time → 70 min

1. Using scissors cut the chicken open along the back one. Put the chicken down breast side up and flatten with your palms

2. Insert skewers through the drumsticks and wings to retain its flattened shape and sprinkle the chicken with the lemon juice

3. Mix the chopped garlic, cayenne pepper, paprika, oregano and black pepper and rub the chicken with the mixture. Cover the chicken and leave it in the fridge for 1 hour to absorb to flavours

4. Meanwhile preheat the oven to 220 degrees Celsius. Season the chicken with salt and put it in a roasting pan breast side up. Drizzle with the olive oil and roast for 15-20min. If making roast potatoes arrange them alongside the chicken in the roasting pan

5. Reduces the temperature to 190 degrees Celsius and roast the chicken for another 30-40 minutes. Insert a fork or skewer into the thickest part of the chicken; if the juices run clear it's done. If using a meat thermometer the internal temperature should be 80-85 degrees Celsius.

6. Remove the chicken from the oven and cover it with aluminum foil

7. Leave it to rest for 10minutes before serving with roast potatoes and vegetables of your choice.

main courses, chicken, roast December 09, 2011 11:39

Author You magazine Best Recipes for Summer 2011, nr 95

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Forbidden
“Student, bored, recently discovered love for cooking and baking. Awesome way to attempt procrastination. I'm not good at procrastinating... ”
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32 years old
South Africa