Rosemary & Salty Roast Chicken
Intro: There is nothing like a Sunday roast and this easy recipe is perfect to please the whole family.
190°c fan 170°c – 375°f – Reg 5
Make room in the fridge for Chicken to stand over night
Take leaves off rosemary and add salt in pestle and mortar and crush until the leaves and salt are well combined. Or out in mini blender works as well and much quicker.
Rub into the chicken and leave uncovered in the overnight.
Pre-heat oven and take out chicken so it is at room temperature when you are ready to put in the oven.
Roast for 1 hour 20 minutes basting regularly until fully cooked and the skin is lovely brown and crisp.
Take out of oven to rest covered loosely with foil for 30 minutes
Carve and enjoy.
I put on my timer every 15 minutes so I remember to baste the chicken it keeps it so moist.
Pigs in blankets, roast potatoes and roasted vegetables
1.5kg Fresh Chicken
1 tab Sea Salt
Coconut oil to baste