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Cooking
Roast Chicken – Impressive Results, Minimum Effort
· 4 servings
Rinse, dry and tie the legs
Rinse a nice fresh chicken, pat it thoroughly dry, and tie the legs together. If you want to go all out, stuff the chicken with a tasty filling of your choice. If you'd rather skip the extra fuss and just enjoy the chicken, simply tie the legs and move on.
Season it well
Season the chicken all over. Salt, pepper, sweet paprika, garlic, cumin… whatever you like.
Trim the wing tips
Cut the end two sections off each chicken wing. You'll need to bend the wing at the joint to break it, then cut it away. What's left sticking out is just the last wing section, right by the body.
Place in the roasting pan
Before roasting, tuck the trimmed-off wing pieces underneath the chicken so it doesn't stick to the pan. Place the seasoned chicken in the roasting pan breast-side up, resting on top of the wing pieces.
Add liquid, extra ingredients and roast
Pour in two glasses of water, then add chopped onion and garlic to the water. Lay a few slices of butter on top of the chicken and pop it into the oven, preheated to 200°C.
Roasting time and temperature
Roast for about 15 minutes, until the breast turns a nice golden colour. Then lower the temperature to 160°C and continue roasting for about another hour and a half (timing may vary slightly depending on the size of the chicken). Roast the chicken uncovered the whole time, on the lowest rack in the oven.
Serving
Once out of the oven, let the chicken rest for a few minutes, then carve and serve.