Ingredients
- 1 kg fresh chicken
- salt and freshly ground black pepper, freshly milled
Instructions
- Pre-heat the oven to 190C Gas 5.
- Season the cavity with a generous amount of salt and pepper.
- Now, here's a good tip for you - pull out a long length of silver foil and scrunch it up into an oblong, about 5cm thick.
- Place the foil in your roasting tin and sit the chicken on top - this stops the chicken from sticking to the bottom of the roasting tin whilst cooking.
- Cook the chicken in the oven for about 1½ hours, or until thoroughly cooked.
- Keep an eye on the chicken and regularly baste it with the juices.
- If the chicken is browning too quickly, turn down the oven slightly, or cover the breast with a piece of foil.
- When the chicken is cooked, test by inserting a knife into the thigh, the leg will be juicy, and the juices will be clear. If you see a trace of blood, then cook for a further 10-15 minutes.
- Once cooked, carefully remove from the oven and leave to rest covered for 30 minutes, at least. This will really add to the succulence of the meat, trust me.
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Nutrition Facts
Roast Chicken
Amount per Serving
Calories
258
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Cholesterol
90
mg
30
%
Sodium
94
mg
4
%
Potassium
227
mg
6
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
