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Best roast chicken
Ingredients
- Whole chicken
- Salt & Pepper
- Vegetable seasoning rub
- Cubes of butter for under skin
- Olive oil
Directions
- High Heat Roast Chicken
Temperature
220°C fan-forced (240°C conventional)
Cooking Time
Allow approximately:
* 1.2–1.5 kg chicken: 55–65 minutes
* 1.6–1.8 kg chicken: 65–75 minutes
* 2 kg chicken: 75–85 minutes
A good guide is about 40 minutes per kilogram, plus checking the internal temperature.
Method
1. Remove chicken from the fridge 30–60 minutes before cooking.
2. Pat the skin very dry with paper towel (this is the secret to crispy skin).
3. Rub with:
* 1–2 tbsp olive oil or softened butter.
* Plenty of sea salt.
* Freshly cracked pepper.
4. Optional additions:
* Garlic cloves.
* Lemon halves.
* Rosemary or thyme inside the cavity.
5. Roast uncovered at 220°C fan-forced.
6. The chicken is done when:
* The thickest part of the thigh reaches 75°C.
* Juices run clear.
7. Rest for 15–20 minutes before carving. - Times:
2.20pm: Take out of fridge
3.30pm: Turn on oven, pat dry and get ready
3.40pm: Put chicken in oven
Hour or so after (depending on size of chicken)
4.45pm: Take out of oven & rest
4.55pm: Carve & Serve
(Put vegetables in at 4pm for 45-50 mins in oven at 220deg)
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