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Roast Chicken

About:

An easy to cook yet delicious roast chicken recipe. Adding oil to the skin makes it fantastically crispy

Whole Chicken
2 carrots
1 onion
1 celeriac
4 turnips
3 garlic cloves
1 sprig of Rosemary
2 tbsp Olive Oil

Other root vegetables such as beetroot and jerusalem artichoke can also be used

Method:

  1. Pre-heat a fan oven to 180 degrees
  2. Chop the carrots, turnips, onions, celeriac and other root vegetables into chunks. Place on the bottom of the roasting tray
  3. Peel the garlic cloves and add to the vegetable mix
  4. Brush olive oil on the chicken skin and sprinkle with rock salt and black pepper. Add a sprig of rosemary on top
  5. Put the chicken on top of the vegetables with the giblets on the bottom
  6. Cover with tin foil and put in the oven
  7. Cook for 40 mins per kg at 180 degrees then 25 mins without the fan on

  8. After time, take out and remove foil carefully for reuse later
  9. Baste the chicken and cook for an extra 20 mins at 180 to brown
  10. Remove the chicken onto plate
  11. Cover with foil and leave to breath
  12. Use the liquid and giblets to make gravy

Notes:
Prep Time: 20 minutes
Cooking Time: 2-3 hours

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