Everyone has their own, perfect way to cook roast chicken. I think mine is best of course – but give it a try to see if I am right!
© roast chicken with vegies
ingredients:
1 free range chicken
4 chicken wings
1 handful of mixed herbs – tarragon, flat leaf parsley, dill
2 cloves garlic cut in half
half a lemon
salt and black pepper
paprika
olive oil or duck fat if you have
method:
Preheat the oven to 180˚ Celsius
rinse the inside and the skin of the chicken under cold water
pat dry and season the cavity with salt and black pepper
lightly coat the skin with olive oil or duck fat
season with salt, black pepper and paprika
stuff the cavity with the herbs, garlic and lemon
season the chicken wings with salt, pepper and paprika
place the chicken wings into the roasting pan and rest the chicken, breast side down on the wings
cook, together with your choice of vegetables for between 90 minutes to 2 hours, depending on the size of the chicken
Cooks Note:
For this meal I coated the potatoes with duck fat and seasoned with salt
the butternut was stabbed and covered in foil for baking whole
the baby gems were done whole and only added for the last 30 minutes
Tandy
