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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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Roast chicken with plums, rosemary and honey

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

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Serves:	4
Category:	A little effort
Prep time:	15 minutes
Cooking time:	15 minutes
Ingredients: 8 skinless chicken-thigh fillets (about 400g) 1 litre (4 cups) chicken broth 4 flour tortillas, sliced into strips 1 firm ripe avocado, sliced coriander leaves, for garnishing limes, quartered, for serving For the spice rub, mix together: 2 t ground cumin 1 t ground coriander ¼ t chilli powder ¼ t salt 1 T olive oil
Cooking instructions: Rub the chicken on both sides with the prepared spice mixture. Place in a cold nonstick pan then turn on the heat to medium-hot. Once nicely browned, turn and cook the other side, until browned on the outside and just cooked and moist on the inside. Allow the chicken to cool slightly, then shred. In a separate pot, bring the broth to a bubble. Remove from the heat then add the tortilla strips and avocado. Stir in the chicken – be careful not to overheat as this will make the avocado bitter. Ladle into large bowls and serve immediately with coriander leaves for sprinkling and plenty of lime for squeezing. For special occasions: Add cooked, peeled prawns. Per serving: 1333.4kJ, 26.9g protein, 13.5g fat, 21.3g carbs TASTE’s take: The better the broth, the better the dish. Homemade chicken broth is best, but, whatever you use, make sure it is not too salty.
Wine: Hartenberg Weisser Riesling 2007

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How to:

Roast chicken

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