Roast chicken is by far the easiest, most satisfactory meal you can make. I spatchcock the chicken in order to reduce the cooking time and to make sure all sides of the bird crisp-up nicely. You could, however, leave the roast entirely in-tact.
I also love the flavour combinations of lemon and rosemary. But if you didn’t have any of these ingredients on hand, you could simply use salt, pepper and oil and it would still turn out delicious.
It’s very important that you buy a free-range bird. They’re only slightly more expensive but the high-welfare animal will render the best taste, and it’s important to support fair farming practices. I usually opt for organic as well, but they’re harder to come by.
Ingredients and directions are below.
Hope you enjoy!
1 free-range chicken
1 bunch of fresh rosemary
2-3 tsp of salt
2 tsp fresh cracked pepper
2 tsbp extra virgin olive oil
Preheat the oven to 200 degrees celsius. Place foil or parchment paper on a baking tray.
To spatchcock your chicken, remove all packaging and string. Get some strong scissors and cut the spine out of the back of the bird by cutting along either side. You may need to use your strength, but rest assured, it will work. Once the spine is removed, discard it.
Place the chicken on the baking sheet, skin side up. You may need to position the wings so it lays flat.
Clean and wash your hands and any surface that has come in contact with the bird.
Next, season it liberally with salt and pepper. Chicken, by nature, is very bland, so it’s important to season it properly.
Next, lay the rosemary on top of the chicken. Cut a lemon in half and squeeze one half bird. Tuck the two lemon halves into its sides and sprinkled the whole roast liberally with extra virgin olive oil.
Roast in the oven for 20 minutes. Remove it and squeeze the roasted lemon on top of the chicken. Return to the oven to finish roasting for another 20 minutes.
After 40 minutes total, remove the roast and let rest for 5-10 minutes.
Carve the bird, then enjoy!