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

Top of Page