Perfect & Succulent Roast Chicken

Chicken – it’s one of those things you can easily mess up and overcook / under-season, etc.
Yet, if kept simple and cooked perfectly, it can be an all-star dish.

My favourite way to cook chicken, is to cook it whole, on the braai or roasted in the oven – classic and simple.
When you cook it on the braai, you get an additional smokey flavour that’s hard to beat.

It’s best to cook it at a lower temperature, allowing the chicken to cook all the way through, without drying it out.

IMG_8790 (1024x668)

{Finally, I got a good pic of my roast bird! And she’s even crossed her legs 😉 }

You will need:

2 cloves of garlic

2 bird’s eye chilies

Small bunch of sage leaves

1 tbs course salt

2 tbs olive oil

Juice and zest of 1 lemon

1 whole chicken

Some string to tie the legs

Grind all the ingredients to a paste and rub it all over the chicken.
Let it rest for at least an hour to allow all the flavours to penetrate – you should also put some of the marinade inside the chicken cavity.

It’s SO important to season properly – you just can’t rectify over- or under-seasoned chicken once it’s been cooked…
{Don’t be shy with the salt, it’s very unlikely to under-season, and besides, most of it gets cooked off in any case.}

Braai / roast for about an hour and a half to two hours at a low-ish temperature. {Probably 140-160C}

Enjoy with a refreshing salad or some grilled veggies.

What’s your favourite way to cook chicken??

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