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This recipe is the result of months of testing with Robert Wooller to find a simple, tasty way of preparing our whole birds.
ROAST CHICKEN
SERVES 6-10 | PREP TIME 20 mins | COOK TIME Approx 2 hrs
INGREDIENTS
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1 Lemon
Melted butter
Bunch of thyme
Sea salt flakes
Ground pepper
METHOD
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1. Heat the oven to 160°C and place the chicken on a wire rack in a roasting dish.
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2. Cut a lemon into quarters lengthways and place them into the cavity of the chicken along with thyme sprigs or herbs of your choice.
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3. Brush melted butter over the chicken and season with sea salt flakes and freshly ground black pepper.
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4. Pour a cup of water into the roasting tray and cover with aluminium foil and place into the pre heated oven. Cook for 1.5 to 2 hours until it reaches an internal temperature of at 70°C degrees by using a meat thermometer or ensuring juices run clear when skewered into the thickest part of the thigh.
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5. If using a steam oven, heat oven to 80°C on steam or a combination of hot air + steaming and cook to an internal temperature of 70°C.
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6. Remove from the oven and increase the oven temperature to 220°C while you brush the bird with melted butter, and return chicken to the oven.
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7. When golden brown, remove from the oven and allow to rest before carving and plating.
