Sunday Roast Chicken with Rosemary
If you only learn to cook one thing, this. The bird is forgiving. The leftovers are the prize.
Ingredients
- 1 whole chicken, around 1.6kg
- 2 lemons
- 1 small bunch rosemary
- 4 cloves garlic
- Olive oil, sea salt
Steps
- 01Salt the chicken inside and out. Refrigerate uncovered for at least 4 hours, ideally overnight. The skin dries — this is what makes it crisp.
- 02Take out 30 minutes before cooking. Stuff cavity with halved lemons, rosemary, garlic.
- 03Tie legs with twine. Drizzle olive oil.
- 04Roast at 220°C for 20 minutes, then 180°C for 50 minutes. The juices from the thigh should run clear.
- 05Rest 15 minutes before carving. The pan juices are dinner — pour over rice or bread.