ROASTED CHICKEN

• ROASTED CHICKEN
  
• 4 people
  
  
  BASIC :
  One Free range chicken approx. 1.5kg
  Olive oil
  Salt and Pepper
  Cayenne pepper if available
  Half Glass of White wine ( optional )
  Herbe de Provence
  1peeled onion
  Unpeeled Garlic
  Citrus fruit (optional)
  
  VERSION WITH A VEGETABLE BED :
  Prepare the ingredients from the BASIC version, spread the vegetables over a large roasting tray then the uncocked chicken on top.
   
  Carrots 
  Peeled potatoes
  Unpeeled Garlic
  Beans
  Mushrooms
  Any vegetables from your fridge, even the one which are a little bit yellow or old.
  Give them a wash and roughly chop them
  
  VERSION WITH INGREDIENTS UNDER THE SKIN
  Prepare the ingredients from the BASIC version, mix a spoon of soft butter and herbs ( thyme, parsley,sage,rosemary, etc)
  Loosen the membrane on the breast, legs and thighs of the chicken by running your fingers carefully under the chicken's skin to
  separate it from the flew. Be extra gentle so you don't tear the skin off the bird. Carefully place a bit of the mixed butter where you can.
  Massage the bird to push ingredients all over.
  
  
  
  1. Pre heat the oven at 250
     
  2. Drizzle the chicken with Olive oil and season well with salt and pepper and cayenne pepper, rubbing it all over the bird.
     
  3. Put the lemon inside the chicken's cavity with the herb de provence and half of the peeled onion.
     
  4. Add in the roasted tray, the other half onion, garlic, few drop of Olive oil and the White wine.
     
  5. Put the roasting try into the preheated oven.
     
  6. Turn the heat down to 200 and cook the chicken for 1h and 20minutes.
     
  7. Every 20minutes turn the chicken over and drizzle vegetable and chicken with the sauce and juice from the tray.
     
  8. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 11 minutes.
     
  
  
  
  
  
  

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