Traditional roast chicken
8
Points®
Total time: 2 hr • Prep: 20 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
Stuffing the chicken with lemon and rosemary infuses the flavours throughout the chicken meat as it cooks, resulting in juicy and tasty meat to go with your roasted vegetables.
Ingredients
Lemon(s)
1 medium, quartered
Fresh rosemary
1 tbs, (3 sprigs)
Whole chicken
650 g, (Buy 1.6kg) fat trimmed
Baby potatoes
600 g, chat variety, halved
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place lemon and rosemary into chicken cavity. Spray lightly with oil and season with salt and pepper.
2
Place chicken on a wire rack set over a large baking dish. Pour 1 cup (250ml) water into dish. Bake, uncovered, for 1 hour 30 minutes or until golden and cooked through. Cover chicken with foil and set aside to rest for 10 minutes before slicing.
3
Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Place potatoes on a baking tray and lightly spray with oil. Season with salt and pepper. Bake with chicken for the last 45 minutes of cooking or until golden and tender. Serve.
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