Recently the humble Roast Chicken has become a star attraction in our family. I love it because it is so quick and easy to prepare, and the family just love consuming it – lock, stock and barrel.
Not only do we get a yummy dinner, but there is always some leftover for sandwiches and lunch boxes the next day. The kids particularly enjoy a roast chicken leg (although these are lucky to make it to the next day) for lunch. And lastly, to extract every bit out of the bird, I’ll use the carcass to make some chicken stock.
Of course, you can also create another meal from any leftovers if they haven’t made their way into lunchboxes. Try some of my leftover chicken recipes.
So one little bird can go a long way. And not only is it a fast and easy meal to prepare, it is also quite cheap with good sized chickens readily available for under $10.
Anyway, here’s a little video I’ve done singing the virtues of roast chicken and showing you how to prepare one.
Easy Roast Chicken Recipe
Take one whole chicken, around 1.7kg and pat dry with paper towel. Place on a rack in baking dish. Drizzle with a little oil and rub all over the skin. Sprinkle on seasonings of choice. Bake in 200C (390F) for around 1 1/4 hours. Test if cooked by inserting a skewer into the thickest part of the flesh. If the juices run clear, the chicken is ready.
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