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Roast chicken

Roast chicken is one of the ultimate classics, and so easy to do you could add to your weekday menu.

Here's the classic way to do it:

Preheat the oven to 210°C. Pat the chicken dry then brush with olive oil. Rub your favourite seasoning onto the surface of chicken.

Place on a rack, breast side down, with a shallow roasting pan underneath (perfect for your roast potatoes). Roast, uncovered, in the centre of oven for 15 - 20 minutes.

Take the chicken out, turn breast side up and return to a lower-heat oven (180°C) for about 60 mins until cooked.

For the last 10 minutes, turn the chicken breast side down again and crisp up in a hotter oven, at 200°C.

Allow to stand 10 minutes before carving.

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Note: Woolworths stocks whole chicken, whole chicken with giblets and whole free-range chicken.

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Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb
Category:	Takes a little effort / Great value
Prep time:	30 minutes
Cooking time:	1 hour 30 minutes, plus overnight marinating time
Ingredients: 3 cloves garlic, finely chopped 150 g ricotta Zest and juice of 1 lemon ½ cup chopped parsley 3 T olive oil Sea salt and freshly ground black pepper 1 large free-range chicken Butter, for rubbing For the roast peppers: 8 sweet peppers 3 cloves garlic, sliced 3 T olive oil ½ cup sherry vinegar A few sprigs fresh thyme
Cooking instructions: Preheat the oven to 180°C. In a bowl, mix the garlic, ricotta, lemon zest and juice, parsley, 2 T olive oil and season. Carefully loosen the skin from the chicken with your fingertips to create pockets and stuff the ricotta mixture evenly inside, patting flat. Rub the outside of the chicken with the remaining olive oil and a little butter, and scatter with sea salt. Place on a baking tray and roast for 1 hour 30 minutes, or until tender and golden. To make the roast peppers: Halve the peppers and place a few slivers of garlic into each half. Arrange on a baking tray and drizzle with olive oil. Bake alongside the chicken for the last 40 minutes of cooking time. When the peppers are soft and charred, remove from the oven and seal in a plastic bag or container to allow them to steam. Remove the skins and marinate the flesh in the sherry vinegar, thyme and cooking juices at room temperature overnight. Serve with the roast chicken.
Wine: Rietvallei Natural Chardonnay 2010

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How to:

Roast chicken

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