Roasted chicken sounds so intimidating to cook especially if you're a newbie but actually, it's one of the easiest dishes you can prepare. All you need is an oven and a bunch of ingredients and you have breakfast, lunch, snack and dinner.
Because you usually roast a whole chicken, you can be sure to have a ton of leftovers. So, you can eat roasted chicken tonight, shred some to make a chicken sandwich or a quesadilla for tomorrow. Other parts you can use for a salad. You can also use some for sautes and stir fries. The possibilities are really endless when it comes to roasted chicken.
This recipe is by no means S&R quality but it was good, crunchy skin on the outside and juicy meat on the inside. This went a long way. If you want to try making some for dinner tonight, read on.
1 whole chicken, cleaned
salt and pepper
herbs of your choice (I like using oregano and parsley)
Let's do this!
Preheat oven to 230C. Rinse the outside and inside of the chicken. Pat dry with paper towels.
Carefully lift up the skin of the chicken using your fingers. Gently separate it from the meat. Spread some butter on the meat. Take some of the smashed garlic and stuff in between the skin and meat. Take the remainder of the garlic, lemon slices and onion slices and stuff inside the cavity.
Get some more of the butter and baste the entire outside of the chicken. Season with salt and pepper. Add the herbs if using.
My oven has a roast setting and also comes with roasting forks so I used that on my chicken. If you don't have this feature, just place the chicken on a roasting pan. Roast for 25 minutes and then flip so that the other side will get brown. Roast again for 25 minutes.
Increase the oven temp to 250C and continue to roast the chicken until golden brown and crisp, about 20 minutes.
When the chicken is done, transfer to a serving platter or cutting board and let it rest for about 15 minutes.
I served this with some sauteed bitter gourd with shrimps and a refreshing melon shake topped with a scoop of vanilla ice cream.