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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.

TRY THESE RECIPES

Paper-wrapped roast chicken

Baked italian roast chicken and tomato with slow-dried conchiglioni

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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Recipe by:	Abigail Donnelly
Serves:	4
Category:	Easy / Great value
Prep time:	25 minutes
Ingredients: 1 rotisserie or roasted free-range chicken, shredded Sea salt and freshly ground black pepper 1 farmhouse loaf, thickly sliced 4 ripe tomatoes, thinly sliced 1 red onion, thinly sliced ½ cup basil, rinsed For the home-made mayonnaise 1 free-range egg 2 t Dijon mustard 2 cloves garlic, crushed Sea salt and freshly ground black pepper 250 ml sunflower oil 1 T lemon juice
Cooking instructions: Add the shredded chicken to a bowl with the mayonnaise and mix with a little seasoning. Spoon onto rounds of the toasted farmhouse loaf and top with another slice of toast. Stack the tomato and onion to form a tower effect and top with fresh basil leaves. Season to taste and serve alongside the sandwich. To make the home-made mayonnaise: Add the egg, mustard, garlic, seasoning (to taste) and lemon juice, to a blender and blend until combined. With the motor still running, slowly pour the oil, in a thin, steady stream, into the mixture until it becomes thick and creamy. Per serving: 4832.5 kJ, 46.9 g protein, 82 g fat, 52.8 g carbs Cook's note: Follow our recipe for perfectly succulent roast chicken made at home. This sandwich is also great for lunchboxes and picnics. Click here for more lunchbox ideas.
Wine: Elgin Vintners Sauvignon Blanc 2008

If you enjoy this you may want to try:

How to:

Roast chicken

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