Roast chicken
prep: 10 minutes
cook: 1 hour and 50 minutes + 15 minutes resting time
serving: 8
Nutrition Facts
each serving
KCal
209
Carbs
0.3g
fiber
0.4g
Protein
37.1g
Fat
6.5g
Saturates
1.8g
Sugars
0.2g
Salt
0.33g
Fruit/Veg Portion
-
Ingredients
all 5 types- 2kg whole chicken
- 1 lemon, halved
- good handful fresh herbs (rosemary and thyme are ideal)
- freshly ground black pepper
- 300ml boiling water
Directions
6 steps in totalStep 1
Preheat the oven to 180°C/gas mark 4.
Step 2
Place the chicken onto a rack and place over a roasting tin. Squeeze the lemon over the bird and place the lemon shells in the cavity of the bird.
Step 3
Place some of the herbs on top of the bird and place the remaining herbs into the cavity. Season with black pepper.
Step 4
Pour the water into the roasting tin, then place in the oven and cook for 45 minutes per kilo, plus 20 minutes (1 hour and 50 minutes for a 2kg bird), topping up the water if necessary.
Step 5
Take out of the oven, cover with foil and allow to stand for 15 minutes.
Step 6
Remove the skin, carve, and serve with plenty of vegetables and potatoes.
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