About:
An easy to cook yet delicious roast chicken recipe. Adding oil to the skin makes it fantastically crispy
Whole Chicken
2 carrots
1 onion
1 celeriac
4 turnips
3 garlic cloves
1 sprig of Rosemary
2 tbsp Olive Oil
Other root vegetables such as beetroot and jerusalem artichoke can also be used
Method:
- Pre-heat a fan oven to 180 degrees
- Chop the carrots, turnips, onions, celeriac and other root vegetables into chunks. Place on the bottom of the roasting tray
- Peel the garlic cloves and add to the vegetable mix
- Brush olive oil on the chicken skin and sprinkle with rock salt and black pepper. Add a sprig of rosemary on top
- Put the chicken on top of the vegetables with the giblets on the bottom
- Cover with tin foil and put in the oven
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Cook for 40 mins per kg at 180 degrees then 25 mins without the fan on
- After time, take out and remove foil carefully for reuse later
- Baste the chicken and cook for an extra 20 mins at 180 to brown
- Remove the chicken onto plate
- Cover with foil and leave to breath
- Use the liquid and giblets to make gravy
Notes:
Prep Time: 20 minutes
Cooking Time: 2-3 hours
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