How to roast a chicken

How to roast a chicken
  • Make sure the chicken is at room temperature by taking it from the refrigerator 30 minutes before you start cooking.
  • Preheat the oven to 200˚C.
  • Season the chicken’s cavity with salt and pepper and, if you wish, a few sprigs of thyme, a crushed garlic clove and half an unpeeled lemon.
  • If you have made a stuffing, fill the cavity loosely and close the opening with a short bamboo skewer.
  • Weigh the chicken after it is stuffed to work out the cooking time.
  • Roasting time for chicken is 25 minutes per 500g, plus 20 minutes.
  • Rub the skin generously with olive oil or softened butter and season with salt and pepper.
  • Put the chicken in a roasting dish, not much larger than the bird, breast side down. Pour in 1 cup of hot water or stock and roast for 35 minutes.
  • Take the roasting dish out of the oven, carefully turn the chicken onto its back, squeeze the juice of the other lemon half over the breast and roast for the remaining time.
  • Test by piercing the thickest part of the thigh with a fine skewer. If clear juice runs out the chicken is cooked.
  • Leave the cooked chicken in a warm place to rest for 5–10 minutes before serving it.
  • Always warm the dinner plates for a roast meal.
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