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Serves 4
- 1.5 g whole chicken
- 125ml garlic infused olive oil
- 2 oranges
- 1 tablespoon fresh herbs (I used parsley, rosemary and thyme
Roast chicken is honestly my 11-year-old’s favourite Sunday Dinner! I’m now teaching him how to prepare it-it’s that easy!
Preheat oven to 180°C. Pat dry the chicken, then place in a roasting tray, breast side up. Drizzle with oil. Season with sea salt and cracked pepper. Great the skin of one of the oranges over the chicken. Then juice the oranges and pour into the pan, cut the oranges into quarters and stuff into the cavity. Finally sprinkle with herbs before turning the chicken upside down in the pan roast for one hour, then carefully turn the chicken breast side up and cook for another 30 minutes, or until golden and juices run clear when chicken thigh is pierced with a skewer. Cover loosely with foil and stand for five minutes for serving.
As a general rule of thumb, it usually takes 30 minutes per 500 g of white to cook a chicken in a preheated oven at 180°C.
Source: 4 Ingredients Menu Planning
